Yummy in the tummy.
By far this dish has created my most popular blog post back when I started blogging. Per Brian's request, on Tuesday night, I made Spicy Chicken Rigatoni from the Buca Di Beppo recipe. The reason I decided to re-post this recipe was because I really wanted to feature its versatility. Although I did not get many photos of this, we also tried topping the sauce on spaghetti squash. If you didn't know this already, spaghetti squash is a great alternative to pasta. With sauce, it tastes identical to angel hair pasta minus the guilty carbohydrates.
Spicy Chicken Rigatoni
What you need:
- 1 box of cooked Rigatoni, or Spaghetti Squash
- 1 lb chicken, sliced
- 1/4 cup olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/2 Tbs crushed red pepper
- 1 Tbs garlic, minced
- 3/4 cup marinara sauce
- 1/2 cup Alfredo sauce
- 1/4 cup peas (I used a whole can)
- additional 1/2 tsp crushed red pepper for garnish
In a saute pan, heat oil over medium heat. Add crushed red pepper flakes, salt, black pepper, and garlic. Saute long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic. Add marinara sauce first and then Alfredo sauce and bring to a simmer, stirring occasionally. Cook until sauce thickens slightly. Turn off flame and add peas. Stir sauce and add cooked pasta tossing gently. Garnish with crushed red pepper and serve.
Carly whipped up some shaved Brussels sprouts and bacon.
And the individual photos begin...
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