Monday, April 22, 2013
Bucca Di Beppo Spicy Chicken Rigatoni
My daughter loves almost all pasta dishes! She also loves Alfredo sauce! Well, yesterday we celebrated her 15th birthday and what did she want for dinner?!?!? PASTA! I hadn't ever cooked this recipe before and hated to try something new on her day, but after showing her the recipe we both agreed that we thought it would turn out delicious and it did!
2 Boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I use store bought)
2 cups Marinara sauce (I use store bought of this also)
1/2 cup cooked peas
1 lb (16oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish
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 and Alfredo sauces and stir. Let the sauces simmer for about 10 minutes. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas (we put our peas on the side). Stir until the butter melts. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes.