Easy Rigatoni with Spicy Tomato Cream Sauce
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 (16 ounce) box of dry, uncooked rigatoni
  • 1 pound boneless skinless chicken tenders, cut into small cubes
  • 1 tablespoon garlic – minced (I used about 6-7 cloves)
  • 1 tablespoon crushed red pepper flakes
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon salt
  • 3-4 tablespoons olive oil
  • 2 cups Alfredo sauce (homemade or store-bought)
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 cup peas
  • 1 lb rigatoni noodles cooked al dente
  • 2 tablespoons butter
  • Fresh parmesan cheese (optional)
  • Pinch of fresh basil, for garnish
Instructions
  1. Cook pasta to al dente, according to the package directions.
  2. Heat two tablespoons olive oil in a large skillet over medium high heat. Add garlic, red pepper flakes, salt and pepper until garlic becomes fragrant, about 2 minutes. Add the cubed/diced chicken breast and cook until chicken cooked through (165 degrees F), about 5-8 minutes.
  3. Add in marinara sauce and stir. Repeat with the Alfredo sauce and let the sauces simmer together over low heat for about 20 minutes.
  4. To add creaminess and depth of flavor, stir two tablespoons of butter into the sauce. Stir until the butter melts and add 1 cup of peas, fresh or frozen.
  5. Combine the chicken and sauce with cooked pasta and toss until pasta is coated liberally.
  6. Garnish with fresh parmesan cheese and a handful of chopped basil, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/rigatoni-with-spicy-tomato-cream-sauce/