Spicy Chicken Rigatoni
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.
1/4 colive oil
1 Tbspred pepper, crushed
1/2 tspblack pepper
1 Tbspgarlic, chopped
2chicken breast halves, skinless and boneless. sliced into strips.
1 jar(s)marinara sauce
1 jar(s)alfredo sauce
1 lbrigatoni pasta, uncooked
How to Make Spicy Chicken Rigatoni
- 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.
- 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.
- 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.