Best Buca Di Beppos Macaroni Rosa Recipes

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Time 30m

Number Of Ingredients 13

Ingredients

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BUCA DI BEPPO'S MACARONI ROSA RECIPE

Buca Di Beppo's Macaroni Rosa Recipe image

Provided by á-174942

Number Of Ingredients 10

Ingredients

1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese

Steps:

Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platter. This recipe yields ?? servings.