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Marnie's Spicy Chicken Rigatoni
by marnie bello
serves: 4
  This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.
Ingredients:
  1/4 cup   oil
  1/2 tbs   crushed red pepper
  1/8 tbs   salt
  1/8 tsp   ground black pepper
  6 oz   chicken, sliced
  3/4 cup   marinara sauce
  1/2 cup   alfredo sauce
  2 tsp   butter
  1 lb   rigatoni pasta
  1 lb   sausage
  1 box   garlic bread
Directions:
  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
2
Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
3
Drop cooked pasta in 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 the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

NOTES

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.