Monday, April 8, 2013

Bucca Di Beppo Spicy Chicken Rigatoni

HOT HOT HOT!!  This was soooo spicy.  It was really yummy, but for people that don't like spice - don't put a lot of red pepper flakes (or I should say, put the amount the recipe calls for...we added "more" than it called for).  This was yummy - and really did taste like Buca's!
6 Sisters Blog

2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I just used a jar of store bought sauce)
2 cups marinara sauce (I just used a jar of store bought sauce)
1/2 cup cooked peas
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.
In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.

Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes.  To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.

Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes.

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