BUCCA DI BEPPO SPICY CHICKEN RIGATONI

Bucca Di Beppo Spicy Chicken Rigatoni image

Provided by Linda Tennant

Categories Pasta

Time 30m

Number Of Ingredients 12

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2 boneless, skinless chicken breasts, cut into strips
1 Tbsp minced garlic
1 Tbsp crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 Tbsp olive oil
2 c alfredo sauce ( can use a jar of store bought)
2 c marinara sauce ( can use jar of storebought)
1/2 c cooked peas
1 lb (16 oz ) rigatoni noodles, cooked al dente
2 Tbsp butter
sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish

Steps:

1. In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
2. 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.
3. Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.