1. Add all the ingredients together listed for brushetta. Set aside. 2. Heat olive oil in a large sauté pan. 3. Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges. 4. Add marinara and cream and reduce by a third. 5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella). 6. Drop macaroni and broccoli buds in boiling water for three seconds. 7. Drain and toss in sauce along with Romano cheese and serve on a large platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
