Creamy Spicy Chicken Rigatoni

Spicy Chicken Rigatoni {Like Buca Di Beppo}

INGREDIENTS

• 2 boneless skinless chicken breasts cut into super thin strips
• 1 tablespoon garlic – minced (I used about 6-7 cloves)
• 1 tablespoon crushed red pepper flake
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon salt
• 3-4 tablespoons olive oil
• 2 cups alfredo sauce (see recipe here)
• 2 cups marinara sauce
• 1/2 cup peas
• 1 lb rigatoni noodles cooked al dente
• 2 tablespoons butter
• Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

1. In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin.
2. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
3. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.