bucca di beppo spicy chicken rigatoni
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This is a quick and fairly easy dish. It is not my recipe. I found it off the six sisters stuff website. I love Bucca Di Beppo's restaurant, but rarely have a chance to go there. Now WE can cook our own dish!
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prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For bucca di beppo spicy chicken rigatoni
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2boneless, skinless chicken breasts, cut into strips
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1 Tbspminced garlic
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1 Tbspcrushed red pepper flakes
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1/2 tspcoarse black pepper
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1/4 tspsalt
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3-4 Tbspolive oil
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2 calfredo sauce ( can use a jar of store bought)
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2 cmarinara sauce ( can use jar of storebought)
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1/2 ccooked peas
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1 lb(16 oz ) rigatoni noodles, cooked al dente
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2 Tbspbutter
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sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish
How To Make bucca di beppo spicy chicken rigatoni
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1In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
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2Add 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.
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3Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
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4Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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