spicy chicken rigatoni
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.
prep time
20 Min
cook time
30 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1/4 cup olive oil
- 1 tablespoon red pepper, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic, chopped
- 2 - chicken breast halves, skinless and boneless. sliced into strips.
- 1 jar marinara sauce
- 1 jar alfredo sauce
- 1 tablespoon butter
- 1 can peas
- 1 pound rigatoni pasta, uncooked
How To Make spicy chicken rigatoni
-
Step 11 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.
-
Step 2Add 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.
-
Step 3Drop 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes