Buca Di Beppo'S Spicy Chicken Rigatoni

• 1/4 cup vegetable oil /olive oil blend
• 1/2 tablespoon crushed red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped garlic
• 6 ounces chicken sliced
• 3/4 cup marinara sauce your favorite recipe
• 3/4 cup Alfredo sauce your favorite recipe
• 2 tablespoons butter
• 1/2 cup peas
• 1 pound mezzi rigatoni pasta cooked
• 1/2 teaspoon crushed red pepper for garnish

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil.
2. Add sliced chicken and saute briefly to coat in spices and garlic. 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 degrees. Turn off heat and add butter and peas and incorporate into sauce.
3. Drop pasta in boiling water for 30 seconds. Let drain for 15 seconds. Toss with the sauce.
4. Place pasta and sauce in pasta bowl reserving the majority of the chicken to be placed on top of the pasta. Scrape any remaining sauce from the pan to the pasta.
5. Garnish with crushed red pepper and serve.
6. Chef's note: Add marinara to the pan before Alfredo sauce so the cream sauce won't separate. Barilla Pasta makes a Mezzi Rigatoni shape.

vegetable oil, red pepper, salt, ground black pepper, garlic, chicken, marinara sauce your favorite, alfredo sauce your favorite recipe, butter, peas, mezzi rigatoni, red pepper

Taken from www.yummly.com/recipe/Buca-di-Beppo_s-Spicy-Chicken-Rigatoni-1102551 (may not work)