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Tuesday, March 6, 2012

Spicy Chicken Rigatoni

This recipe is all over Pinterest but when one of my favorite people and blogger, Mrs. in Training blogged about it I knew I had to try it. Plus, I liked her changes better than the original recipe (which can be found here). The recipe is simple, spicy and delicious. I added plenty of extra red pepper flakes to ours since we like heat and I added a bit more of each of the sauces to make the final product saucier. In the future I think I will make this even easier by just adding pre-cooked shredded chicken instead of cooking the chicken in the sauce.


Ingredients:
1/4 cup olive oil
1 tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 tbsp chopped garlic
6 oz uncooked chicken, chopped into 1" pieces
1.5 cups bottled marinara sauce
1 cup bottled Alfredo sauce
2 tsp butter1 lb Rigatoni pasta, cooked according to package directions
Additional 1/2 tsp crushed red pepper, for garnish
  • Shredded Parmesan cheese, for garnish

Directions:
Set a large pot of water to boiling for the pasta.

In a saute pan, heat oil over medium heat. Add red pepper, salt, black pepper, and garlic and saute until fragrant about 1 minute. Add chicken and saute briefly to coat in the spices.

Add marinara sauce, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165. While chicken is cooking, cook and drain the pasta.

Remove chicken and sauce mixture from heat, add butter, and stir to incorporate. Combine the cooked pasta and sauce in a large bowl, reserving the majority of the chicken to place on top of the pasta. Garnish with additional red pepper and Parmesan.

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4 Comments:

Blogger Katie said...

Yum! This looks so good! I love pasta with a kick to it!

March 6, 2012 at 6:56 PM  
Blogger Mrs in Training said...

Mmm! Hope you liked it! Thanks for linking to me :)

March 7, 2012 at 10:28 AM  
Blogger Sabrina said...

I found this on Pinterest, but it didn't have a link, so I googled it and found your page. We made this tonight and LOVED it. We used half the amount of pasta so that it was a little more "wet" and we think we would use a little less red pepper flakes. I love spicy but she was HOT! Thank you for sharing a fantastic recipe!

November 14, 2012 at 8:31 PM  
Blogger Alan said...

yes. I'm sure it's as awesome as it looks and sounds. Gotta love the heat!

November 25, 2012 at 11:38 PM  

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C + C Marriage Factory: Spicy Chicken Rigatoni

Spicy Chicken Rigatoni

This recipe is all over Pinterest but when one of my favorite people and blogger, Mrs. in Training blogged about it I knew I had to try it. Plus, I liked her changes better than the original recipe (which can be found here). The recipe is simple, spicy and delicious. I added plenty of extra red pepper flakes to ours since we like heat and I added a bit more of each of the sauces to make the final product saucier. In the future I think I will make this even easier by just adding pre-cooked shredded chicken instead of cooking the chicken in the sauce.


Ingredients:
1/4 cup olive oil
1 tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 tbsp chopped garlic
6 oz uncooked chicken, chopped into 1" pieces
1.5 cups bottled marinara sauce
1 cup bottled Alfredo sauce
2 tsp butter1 lb Rigatoni pasta, cooked according to package directions
Additional 1/2 tsp crushed red pepper, for garnish

Directions:
Set a large pot of water to boiling for the pasta.

In a saute pan, heat oil over medium heat. Add red pepper, salt, black pepper, and garlic and saute until fragrant about 1 minute. Add chicken and saute briefly to coat in the spices.

Add marinara sauce, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165. While chicken is cooking, cook and drain the pasta.

Remove chicken and sauce mixture from heat, add butter, and stir to incorporate. Combine the cooked pasta and sauce in a large bowl, reserving the majority of the chicken to place on top of the pasta. Garnish with additional red pepper and Parmesan.

Labels: , ,