In a saute pan slowly melt 4 tablespoons of torre sauce. Saute bell peppers and onions. Blanch broccoli and carrots then saute for 2 minutes. Add pasta, al dente heat for 5 minutes, add tomatoes. Place chicken breast on top of pasta. The dish is finally topped with freshly grated Parmesan.
Bring butter to room temperature, blend everything together and refrigerate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bobby Valentine's Sports Gallery Cafe, Stamford, CT
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