Bucca di Beppo Spicy Chicken Rigatoni

Last night, we had my mom over for dinner. I was trying out this new recipe, so it was fun to have an extra person to try it. Lets just say, the crowd went nuts over it! Now, yes, there were only two other people eating this besides myself, but that’s a crowd, right? We LOVED it. I will warn you, this isn’t for little kids due to the spiciness of it. You could cut the red pepper flakes down and make it more kid friendly if you wanted though. Yum!!

2 boneless chicken breasts, cut into thin strips
2 tbsp minced garlic
1 tbsp crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 tbsp olive oil
2 cups Alfredo sauce (I just dumped the whole jar in)
2 cups marinara sauce (I just dumped the whole jar in)
1/2 cup peas
1 lb rigatoni pasta
2 tbsp butter

In a skillet on medium high heat, heat olive oil. Add in minced garlic, red pepper flakes, and pepper, simmering for about 2-3 minutes. Add in thin strips of chicken breast and salt and cooked until chicken is thoroughly cooked. Add in marinara sauce and Alfredo sauce and allow to simmer about 10 minutes. Add in peas and butter, cooking for an additional 5-6 minutes. While chicken mixture is cooking, heat water and cook pasta until al dente. Drain pasta and add sauce in and mix well. Serve. You can sprinkle Parmesan and extra red pepper flakes if desired!
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