This recipe is a copy cat of one from Bucca di Beppo which is one of Bill's Dad's favorite places to eat. Their Spicy Chicken Rigatoni is quite tasty, but with the family style eating, I feel like there are so many other things to try that I don't usually end up with much of this. This is similar to the one I posted a while ago for the Noodles and Co Penne Pasta, but a little spicier and a little creamier - plus I love peas in pasta! It was delicious, although I didn't have Rigatoni pasta, so I used Penne and it was just as good. I will make this again (although not to often as it isn't light on calories) since it is a meal in a bowl and is very quick to make!
Prep time: 10 min
Cook time: 15 min
1/4 cup oil
1/2 Tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbsp chopped garlic
6 oz chicken, sliced
3/4 cup Marinara sauce
1/2 cup Alfredo sauce
2 tsp butter
1/4 cup peas
1 lb rigatoni pasta, cooked according to package directions (I used Penne obviously)
additional 1/2 tsp crushed red pepper (for garnish)
1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic.
2. Add marinara sauce first and then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has cooked through (6-10 min). Turn off flame, add butter and peas and incorporate into sauce.
3. Meanwhile, cook pasta according to package but cut cook time 1-3 minutes short. Toss with sauce. Place pasta, chicken, and sauce in bowl. Garnish with red pepper if desired and serve.