Spicy Chicken Rigatoni
Spicy chicken, tons of garlic, a combo of alfredo and marinara sauce, and a bunch of peas make up this Spicy Chicken Rigatoni, one of my favorite pasta dishes of all time from the restaurant Bucca di Beppo.
Ingredients
- 3-4 Boneless skinless chicken breasts Cut into super thin strips
- 1 tbsp Garlic Minced
- 3/4 tbsp Crushed red pepper flake
- 1/2 tsp Coarse black pepper
- 1/4 tsp Salt
- 3-4 tbsp Olive Oil
- 1 Jar Alfredo Sauce
- 1 Jar Marinara Sauce
- 1 bag Frozen Peas
- 1 lb Rigatoni Noodles Cooked Al Dente
- 2 tbsp Butter
- Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.
Instructions
- In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin.
- Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
- To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Cook Rigatoni Pasta 11-13 minutes until done Al Dente
- Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.