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Chicken Rigatoni 

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! 


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