Spicy Chicken Rigatoni

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 2 tbsp Garlic
  • 3 cloves Garlic
  • 1/2 tsp Parsley, dried
  • 1/2 cup Peas

• Condiments

  • 2 cups Alfredo sauce
  • 2 cups Barilla marinara sauce

• Pasta & Grains

  • 1 lb Barilla rigatoni pasta

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Black pepper
  • 1 tbsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 5/8 cup Butter
  • 1 8oz package Cream cheese
  • 1 cup Heavy cream
  • 1/3 cup Parmesan cheese, fresh grated
  • 1 Parmesan cheese

Found on wishesndishes.com

Description

Ingredients

• 2 boneless skinless chicken breasts, cut into chunks
• 2 tablespoon minced garlic
• 1 tablespoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 2 cups Alfredo sauce (see recipe below or use store-bought)
• 2 cups Barilla® marinara sauce
• ½ cup butter
• 1- 8oz package cream cheese softened and cut into cubes
• 1 cup heavy cream
• ⅓ cup fresh Parmesan cheese, grated
• 3 cloves of minced garlic
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ½ cup peas
• 1 lb Barilla® rigatoni pasta, cooked al dente, drained
• 2 tablespoons butter
• Freshly shaved Parmesan cheese, for garnish

Directions

• In a large skillet on medium-high heat, heat the olive oil. Sauté garlic and red pepper flakes for 2 minutes being cautious not to let garlic burn.
• Add in your chunks of chicken breast, black pepper and salt, and cook until chicken until no longer pink.
• Add in marinara sauce and stir; add in Alfredo sauce. Let the sauces simmer together for about 8-10 minutes.
• To the sauce and chicken mixture, add two tablespoons butter and ½ cup peas. Stir for a minute or two until the butter melts.
• Combine the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes. People can add more to their individual servings, if desired. Enjoy!
• In a sauce pan over medium heat, melt butter, being careful not to let it burn.
• Add in softened cream cheese cubes and stir until cream cheese has melted.
• Slowly poor in 1 cup heavy cream and whisk vigorously for a few minutes to prevent from clumping.
• Add in Parmesan cheese and stir until it is well incorporated.
• Stir in garlic, black pepper and dried parsley.
• Keep stirring for a few minutes, then let the sauce simmer on low for a 2-3 minutes to thicken up a bit.