Pasta Brio with Roasted Red Pepper Sauce

Pasta Brio with Roasted Red Pepper Sauce Chef Josh Kennoweg, Brio Tuscan Grille at Newport on the Levee

Pasta Brio
½ fl. oz.  Olive Oil
½ tsp.  Chopped Garlic
1 tsp.  Butter
4 fl. oz. Sliced Mushrooms
3 oz.  Grilled Chicken (randomly cut)
6 fl. oz.  Roasted Red Pepper Sauce
2 fl. oz.  Parmesan Romano Cheese
½ tsp.  Chopped Parsley
1 Pinch  Salt and Pepper
7 oz.  Cooked Rigatoni

1. Heat oil in pan and sauté garlic, chicken and mushrooms for
1 minute.
 2. Add red pepper sauce, butter, parsley and parmesan romano
 3. Season with salt and pepper.
 4. Add hot pasta and toss
 5. Place in pasta bowl and serve.

Roasted Red Pepper Sauce

1 quart  Alfredo Sauce
1 quart  Marinara Sauce
1 - 16oz can Roasted Red Peppers

 1. Oven roasted red peppers and drain
 2. Add Alfredo Sauce, Marinara Sauce and Peppers together
 3. Blend together using a hand held bermixer or blender.