This is supposed to be a Buca di Beppo recipe. Matt loves the combination of white and red sauces... I am not a huge fan personally, but we both liked this dish and will make it again. I think the proportions in the original recipe are really off. I have altered the recipe below with my changes and for 2 servings. Oh, and this isn't really a healthy one, you are warned.
Spicy Chicken Rigatoni
Serves: 2-3
Calories: About 1200 in 1/2 recipe
Ingredients
2 Tbs olive oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
8 oz chicken, sliced
1 jar Bertolli Four Cheese Rosa sauce
1/4 cup milk
1 tsp butter
1/4 cup peas (We skipped)
10 oz Rigatoni pasta, cooked according to package directions
additional sprinkle crushed red pepper and parsley (for garnish)
Directions
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
Add sauce and milk, bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
Serve chicken and sauce over pasta. Garnish with crushed red pepper and parsley and serve.
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