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SPICY CHICKEN RIGATONI

Category: Dinner Party, Main Dish, Chicken

 Ingredients List

  • 1/4 cup of olive oil
  • 1/2 tbsp. crushed red pepper {less if you aren”™t a fan of hot & spicy}
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 3-4 cloves garlic, chopped
  • 2-3 chicken breasts, sliced
  • 3/4 cups marinara sauce {I used Paul Newman”™s Marinara}
  • 1/2 cup alfredo sauce {I used Bertolli}
  • 2 tsp. butter
  • 1/4 cup frozen peas, thawed {I would HIGHLY suggest using more if you”™re a fan!!}
  • 1 lb. rigatoni, cooked according to package directions
  • Shaved parmesan cheese {optional}

 Directions

1. First things first. Cook the rigatoni according to package directions. Meanwhile, slice the chicken. I *think* I used 2 breasts”¦maybe 3. But they weren”™t very big!! Use more or less depending on your preference!

2. In a large skillet, heat olive oil over medium heat. Add red pepper, salt, pepper, and garlic. Saute it long enough to let it caramelize and get your kitchen smellin”™ all yummy.

3. Now add the chicken and saute until cooked through”¦about 5-10 minutes, depending on the thickness of your slices.

4. Once the chicken is cooked through, add the marinara to the skillet. Mix with the chicken and then add in the alfredo. Bring the sauces to a simmer and cook until the sauce has time to thicken just a bit.

5. Turn off the heat and add in the butter and peas. While the original recipe called for 1/4 cup of peas, I can tell you that I definitely added more. I don”™t know why because peas aren”™t my favorite veggie, but I couldn”™t.get.enough of them in this dish! I might have added a cup”¦maybe a cup and a half”¦of peas. Next time I think I”™d add even more!!! Once the peas and butter are mixed well into the sauce, pour everything on top of the pasta and mix well.

6. Does it look amazing?!?!? It SHOULD!!! The flavors in this dish were OUTSTANDING!!!!! And you know me”¦I LOVE a good pasta dish!!!

7. I”™m a GIANT fan of shredded parmesan”¦we always have some on hand”¦so that”™s what I used to top it all off. YUM. You can add a few more sprinkles of crushed red pepper to your dish, but I don”™t like things so spicy that I”™m crying as I eat, so I left that addition out.

8. If you”™re a Buca di Beppo fan, I can”™t tell you how close this comes to the original dish, but if it”™s anywhere in the same ballpark, then you”™ll LOVE it!!!! Mr. Spouse says this deserves lots of play

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