• 20minutes
  • 291calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, H
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 tablespoon crushed red pepper flakes

  2. 1/8 teaspoon salt

  3. 1/8 teaspoon ground black pepper

  4. 1 tablespoon garlic , chopped

  5. 6 ounces chicken , sauted & sliced

  6. 3/4 cup marinara sauce

  7. 1/2 cup alfredo sauce

  8. 1/4 cup peas

  9. 16 ounces rigatoni pasta , cooked

Instructions Jump to Ingredients ↑

  1. In a sauté pan, heat oil over medium heat.

  2. Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.

  3. Add sliced chicken and sauté briefly to coat in spices and garlic.

  4. Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.

  5. Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.

  6. Sprinkle with crushed red pepper for garnish.

  7. Serve with a fresh sliced Italian Loaf.

  8. **Note: I highly recommend using homemade Marinara & Alfredo Sauces.


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