Spicy Chicken Rigatoni

Karen Blackmon

By
@karenb681

This is a great recipe ~ again from Talk of the Town here in Nashville.

This was a restaurant recipe from ? here. The original for a single serving.

I will post both.

If you love pasta, your gonna love this one.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

1/4 c
olive oil
1 Tbsp
red pepper, crushed
1/2 tsp
salt
1/2 tsp
black pepper
1 Tbsp
garlic, chopped
2
chicken breast halves, skinless and boneless. sliced into strips.
1 jar(s)
marinara sauce
1 jar(s)
alfredo sauce
1 Tbsp
butter
1 can(s)
peas
1 lb
rigatoni pasta, uncooked

Directions Step-By-Step

1
1 lb. Rigatoni pasta, cooked according to package directions
In a sauté pan, heat oil over medium heat. Add crushed red
pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté 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
reached an internal temperature of 165°. Turn off flame, add
butter and peas and incorporate into sauce.
3
Drop cooked pasta in boiling water for 3 seconds. Let drain for
15 seconds. Toss with the sauce. Place pasta and sauce in pasta
bowl, reserving the majority of the chicken to be placed on top.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy