Spicy Chicken Rigatoni
This satisfying one dish meal combines rigatoni pasta with sliced chicken in a rich, creamy sauce with a kick. The sauce is built from marinara and alfredo, infused with garlic and red pepper flakes for warmth. Frozen peas add a pop of colour and freshness. It's a complete dinner that comes together in about 20 minutes, perfect for a busy weeknight. Serve it with crusty bread to mop up every last bit of the delicious sauce.
Ingredients
- 1/2 tablespoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon garlic, chopped
- 6 ounces chicken, sauted & sliced
- 3/4 cup marinara sauce
- 1/2 cup alfredo sauce
- 1/4 cup peas
- 16 ounces rigatoni pasta, cooked
Method
- Warm some oil in a sauté pan.
- Put in the crushed red pepper flakes, salt, black pepper and chopped garlic, cooking until the garlic colours and the pepper flavours the oil.
- Introduce the sliced, pre-cooked chicken and stir to cover it in the spiced oil.
- Pour in the marinara sauce followed by the alfredo sauce, letting the mixture bubble gently until it reduces slightly and the chicken is fully heated.
- Remove the pan from the heat and stir the peas into the warm sauce. Mix the cooked rigatoni thoroughly with the sauce.
- Finish with an extra sprinkle of crushed red pepper flakes.
- Accompany the pasta with slices of fresh Italian bread.
- Note: For the best flavour, using homemade marinara and alfredo sauces is recommended.
Nutrition (per serving)
Sodium162400 mg
Recipe details
CategoryOne Dish Meal
AuthorSarahKaye
