Spicy Chicken Rigatoni
Chicken strips, garlic and crushed red pepper in a creamy marinara and heavy cream sauce, tossed with rigatoni and peas.
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Ingredients
- 2 chicken breasts boneless, skinless; about 1.5 pounds, cut into thin strips
- 1 tablespoon garlic minced
- 1 tablespoon crushed red pepper flakes plus a pinch or two for garnish
- 1/2 teaspoon black pepper coarse
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 2 cups heavy cream
- 1/2 cup peas
- 1 pound rigatoni cook until al dente
- 2 tablespoons butter unsalted
- Parmesan cheese freshly grated, for garnish
Instructions
- Cook the rigatoni until al dente.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic, crushed red pepper flakes and black pepper and cook for 2 to 3 minutes.
- Add the thin chicken strips and the salt. Cook until a food thermometer reads 165°F in the chicken.
- Stir in the marinara, then the heavy cream. Simmer for about 10 minutes.
- Stir in the butter and peas until the butter melts.
- Mix the cooked rigatoni into the chicken and sauce. Garnish with grated Parmesan and a pinch or two of red pepper flakes.
Notes
The sauce is marinara and heavy cream; do not add Alfredo sauce as well. The Parmesan garnish has no set amount and is not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 812kcalCarbohydrates: 68gProtein: 39.7gFat: 42.4gSodium: 515mgFiber: 4.8gSugar: 8.9g
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