Baked Spicy Chicken Rigatoni

 
 
Baked Spicy Chicken Rigatoni

Ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1 cup Parmesan Cheese
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (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 Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and incorporate into sauce.
• Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce and Chicken. Place in baking pan. Sprinkle cheese on top and wrap with foil. Bake for 15 minutes at 350 degrees. Garnish with crushed red pepper and serve.

notes

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.