Spicy Chicken Rigatoni
photo by SarahKaye
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 7.39 ml crushed red pepper flakes
- 0.61 ml salt
- 0.61 ml ground black pepper
- 14.79 ml garlic, chopped
- 170.09 g chicken, sauted & sliced
- 177.44 ml marinara sauce
- 118.29 ml alfredo sauce
- 59.14 ml peas
- 453.59 g rigatoni pasta, cooked
directions
- In a sauté pan, heat oil over medium heat.
- Add crushed pepper, salt, black pepper and garlic; sauté just long enough 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, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
- Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
- Sprinkle with crushed red pepper for garnish.
- Serve with a fresh sliced Italian Loaf.
- **Note: I highly recommend using homemade Marinara & Alfredo Sauces.
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Reviews
-
This was really good! The 1/2 tbsp. of red pepper flakes was just right, definitely spicy but not TOO spicy. I recommend adding more peas than the recipe calls for. My only complaint was that I used Prego marinara and alfredo sauces and they just didn't seem to have enough flavor. Will have to experiment with a different brand next time.
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