Tuesday, April 17, 2012

Spicy Chicken Rigatoni

About once a year my mom's entire family head to Buca di Beppo for some sort of celebration. All twenty-one of us circle the huge round table in the Pope's room. Ordering can be a bit exhausting. But one item that always makes the cut is the spicy chicken rigatoni. No one gets to take leftovers from that dish. When I saw this copycat recipe, I figured it would be too hard. It was surprisingly easy and delicious.

  • 1 pound rigatoni, cooked per instructions
  • 6 ounces of boneless, skinless chicken breast, sliced thinly
  • 3/4 cup marinara sauce
  • 1/2 cup Alfredo sauce
  • 1/4 cup olive oil
  • 1 T chopped garlic
  • 1/8 t salt
  • 1/8 t black pepper
  • 1/8 crushed red pepper
  • 1/4 cup frozen peas
  • 2 t butter
  1. In large saute pan over medium high heat, cook oil, pepper, salt, and garlic until garlic begins to caramelize. Add chicken and saute to cover in spices.
  2. Add marinara sauce. Next, add Alfredo sauce. Bring to a simmer. Allow to simmer until sauce thickens slightly and chicken is done (an internal temperature of 165 degrees Fahrenheit). Turn off stove top and add butter and peas. Mix.
  3. Toss pasta with sauce. Add additional red pepper flakes as a garnish.
Difficulty: Medium
Time: 30-40 minutes
Source: Tastebook.com

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