Spicy Chicken Rigatoni

This recipe is perfect for a quick and hearty dinner. I usually serve this with garlic bread and an Italian salad.

Spicy Chicken Rigatoni Recipe

Adapted from Six Sisters' Stuff: Bucca di Beppo Spicy Chicken Rigatoni

Ingredients:
2 boneless chicken breasts
1 tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/2 tsp. course black pepper
1/4 tsp. salt
4 tbsp. extra virgin olive oil
2 cups light Alfredo sauce
2 cups marinara sauce
1 cup cooked peas
1 16 oz. box rigatoni
2 tbsp. butter
Parmesan cheese

Heat olive oil over medium heat. Add garlic, red pepper flakes and pepper and saute for about 3 minutes. Slice chicken into thin strips.

Add chicken and salt to pan. Cook with lid on over medium-high heat until chicken is thoroughly cooked (about 5-7 minutes). Add marinara and Alfredo sauces and stir until well mixed. Simmer for 10 minutes. Add butter and cooked peas and remove from heat. Stir to melt butter into sauce. Cook rigatoni until done. Pour sauce over pasta and mix until pasta is coated. Serve with Parmesan cheese.

Tip: I'll use leftover marinara or Alfredo sauce from another meal if I have it, but I usually just use store bought and it's still delicious! If you like a little more heat, sprinkle a bit more red pepper flakes on top.