I made this for dinner tonight and we really enjoyed it. I was surprised with the addition of peas in the recipe, but I have to say that I loved them and will probably add even more next time! Delicious!
– 2 boneless, skinless chicken breasts, diced into bite sized pieces
– 1 1/4 cups marinara sauce
– 1/2 cup Alfredo sauce
– 2 tsp. butter
– 1 cup frozen peas
– 9 oz. rigatoni pasta
– 4 cloves garlic, minced
– salt and pepper to taste
– 2 tsp. crushed red pepper flakes, more or less depending on your heat preference
– 2 tbsp. olive oil
– oregano, garlic powder, and basil, to taste
– Parmesan cheese to garnish
Begin by cooking the rigatoni. Drain and set aside once tender.
In a large skillet, heat the olive oil over medium heat and add the red pepper flakes, minced garlic, salt, and pepper. Sauté for about a minute or so and then add in the chicken pieces. Cook the chicken until no longer pink in the middle, about 6-7 minutes.
Once the chicken is cooked through, add in the marinara and Alfredo sauces. Season with the oregano, garlic powder, and basil, to taste. Let the sauce thicken for a couple minutes then add in the butter and frozen peas. Add in the rigatoni and give it a big stir, making sure the pasta is well coated.
Top with shredded Parmesan cheese and serve with garlic bread. Enjoy!