Spicy Chicken Rigatoni
recipe from Six Sisters' Stuff
This is my favorite pasta dish to order at Bucca di Beppo so I was excited when I saw a recipe replicating it. The recipe was easy and the final product was delicious!!
2 boneless, skinless chicken breasts, cut into thin strips
1 TBS minced garlic
1 TBS crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 TBS olive oil
2 cups alfredo sauce (I just used a jar store bought bought sauce)
2 cups marina sauce (I just used a jar store bought bought sauce)
1/2 cup cooked peas
1 lb rigatoni noodles, cooked al dente
2 TBS butter
sprinkle of fresh parmesan cheese and pinch of red pepper flakes for garnish
1. In a large skillet on medium-high hat, heat two TBS olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 tsp salt, and cook until chicken in cooked through. This should only take a few minutes because the chicken in cut thin.
2. Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauce simmer for 10 minutes.
3. To the sauce/chicken, add 2 TBS butter and peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with cheese and red pepper flakes.