Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Rigatoni Broccoli and Chicken
Bertucci's Rigatoni Broccoli and Chicken
4 ounces of olive oil
1 lb chicken breasts, cut into strips
4 cups broccoli flowerettes
4 slices lemon
2 teaspoon crushed garlic
1 cup chicken broth
2 cups light cream
1 lb. rigatoni, cooked
Saute chicken in olive oil until done. Add broccoli and lemon slices. Cook and stire for 1 minute. Add garlic and saute for another minute. Add chicken broth and cream, cook until it begins to boil. Remove from heat. Add rigatoni and serve.