Marifredo Chicken Penne

• 1 pound Rigatoni Pasta
• 1/4 cups Olive Oil
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 1/2 Tablespoons Minced Garlic
• 2 whole Boneless, Skinless Chicken Breasts, Diced
• 3/4 cups Marinara Sauce
• 3/4 cups Alfredo Sauce
• 2 teaspoons Butter
• 1/4 cups Peas

1. In a medium pot, cook pasta according to package directions.
2. Meanwhile, in a large saute pan, heat oil over medium heat.
3. Add salt, pepper and garlic.
4. Saute for about 3 minutes, long enough to caramelize the garlic, but dont let it burn.
5. Add diced chicken and let it saute for about 2 minutes and then flip the pieces over.
6. They will not be done, but will cook longer in the sauce.
7. Add the marinara sauce then the alfredo sauce.
8. Heat through until the sauce slightly thickens and the chicken has cooked thoroughly.
9. Turn off the heat, add the butter and peas and mix into the sauce.
10. Once pasta is done, drain it.
11. Toss the pasta into the chicken mixture, and coat it with the sauce.
12. I topped it with a little dried basil to serve.

olive oil, salt, pepper, garlic, chicken breasts, marinara sauce, alfredo sauce, butter

Taken from tastykitchen.com/recipes/main-courses/marifredo-chicken-penne/ (may not work)