Unique among our menu offerings, this pasta dish gets its name from the sauce we've created for it - marinara sweetened and softened with a splash of cream to diminish acidity and please the palate. It enrobes a hearty macaroni pasta, tossed with vegetables, and sautéd chicken strips.

1 ¾ lbs. cooked macaroni
3 oz. pure olive oil
8 oz. quartered mushrooms
6 oz. cooked chicken tenders
3 oz. peas
16 oz. marinara sauce
6 oz. cream
6 oz. broccoli buds
4 oz. bruschetta tomato
2/3 cup grated Romano cheese

Heat olive oil in large sauté pan. Add mushrooms and chicken tenders. Sauté until chicken tenders start to brown along the edges. Add marinara and cream and reduce by a third. Add Bruschetta and peas. Cook for 3 minutes. Drop macaroni and broccoli buds in boiling water for 3 seconds. Drain and toss in sauce along with Romano cheese and serve on platter.