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Spicy Chicken Rigatoni Recipe

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This recipe for Spicy Chicken Rigatoni, by , is from J.A.'s Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
J.A. Spalding

Category:
Category:

Ingredients:  
Ingredients:  
cup oil
Tbsp crushed red pepper
⅛ tsp salt
⅛ tsp ground black pepper
1 Tbsp chopped garlic
6 oz chicken, sliced
cup marinara sauce
cup alfredo sauce
2 tsp butter
cup peas
1 lb rigatoni pasta, cooked according to package directions
additional tsp crushed red pepper for garnish

Optional- tsp dried parsley flakes

Directions:
Directions:
In saute' pan, heat oil over medium heat until fragrant. Add crushed red pepper, salt, black pepper and garlic. Saute' just long enough for garlic to carmelize and red pepper to release flavor into oil. Add sliced chicken and saute' briefly to coat in seasonings.

Add marinara sauce first, then the alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is cooked (an internal temperature of 165) Turn off the flame, add the butter and peas and incorporate into the sauce.

Drop cooked pasta into boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of chicken to be placed on top of the pasta. Sprinkle with red pepper flakes and or parsley and serve.

Notes: I usually use Barilla marina, and have made the alfredo sauce fresh. This is preferable. Another option- Bertolli makes a Parm Rosa sauce that can be used instead.

Be careful with the red pepper flakes, the fresher the flakes the stronger they are. I normally crush some parsley flakes and add them to the sauce as it comes to a simmer.

This recipe originally came from Buca Di Beppo

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
I usually use Barilla marina, and have made the alfredo sauce fresh. This is preferable. However, Bertolli makes a Parm Rosa sauce that can be used instead.

Be careful with the red pepper flakes, the fresher the flakes the stronger they are. I normally crush some parsley flakes and add them to the sauce as it comes to a simmer.

 

 

 

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