Spicy Chicken Rigatoni

One of my favorite meals is Spicy Chicken Rigatoni from Bucca Di Beppo. I decided to look on Pinterest to see if there were any "copycat" recipes for Spicy Chicken Rigatoni and there was! This recipe was modified from The Recipe Critic (https://therecipecritic.com/spicy-chicken-rigatoni/)

I believe this is equivalent to the Buca Large, which serves 4 or more.

Ingredients:

2 boneless skinless chicken breasts cut into very small strips
1 tablespoon of minced garlic
1 teaspoon of red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
2 tablespoons olive oil
2 cups alfredo sauce ( I used a whole jar of Newman's Own)
2 cups marinara sauce ( I used just about a whole jar of Newman's Own)
1 cup peas
1 lb rigatoni noodles, cooked al dente
2 tablespoons butter
Parmesan cheese and red pepper flakes to sprinkle on top

Directions:

1. Make sure your rigatoni noodles are cooked and your garlic has been minced.
2. Heat olive oil, garlic, red pepper flakes, and black pepper for 2-3 minutes in a large skillet on medium-high heat.
3. Add strips of chicken and salt and cook until chicken is done (centers are white).
4. Stir in marinara sauce then add in alfredo sauce. Simmer for about 10 minutes.
5. Add butter and peas. Stir until butter melts.
6. Combine chicken/sauce with cooked pasta. Sprinkle with Parmesan cheese and red pepper flakes. 

Mangia bene!




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