After my husband and I were first married, we probably went out to eat 3 times a week. So bad, I know! We were both working full-time and he was going to school so it was a lot easier to go out. Now with a toddler and another baby coming real soon, we don't get out nearly as much. I love finding recipes that taste similar to those you would find in a restaurant, because heaven knows I love to eat out, and this dish is one of them. I've heard this recipe tastes so much like the Spicy Chicken Rigatoni you would find at Bucca Di Beppo! It was a little spicy for the toddler but my husband and I were big fans!
Bucca Di Beppo Spicy Chicken Rigatoni Recipe:
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I just used a jar of store bought sauce)
2 cups marinara sauce (I just used a jar of store bought sauce)
1/2 cup cooked peas
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I just used a jar of store bought sauce)
2 cups marinara sauce (I just used a jar of store bought sauce)
1/2 cup cooked peas
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.
Directions:
In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes.
To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
(Recipe from Center Cut Cook)
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Yum! A lot of times when a dish calls for peas, I actually stir them in last minute when they are still frozen. The peas warm up, but are still firm, flavorful balls that kind of "pop" in your mouth. This dish sounds DE-LISH, I'm pinning it now!
ReplyDeleteI love pasta in almost any form, and this sounds DELICIOUS! I love that it has a little spicy kick to it. I'll definitely have to try it out!
ReplyDeletexoxo, me
Made this exact recipe from someone else last night. It was GREAT! Have it for left overs today :) Very easy to make and definitely has a kick to it.
ReplyDeleteI love Bucca di Beppo, and this looks absolutely delicious! We go out to eat way more often than we should right now, but this looks easy enough that I might actually try cooking it one night instead :-) I have a brand new link party going on right now and I'd be thrilled if you'd link this up so everyone can try it!
ReplyDeletehttp://practicallyfunctional.net/2012/05/the-fun-in-functional-link-party-1/
this is my husbands favorite - now I can make it at home
ReplyDeletethanks for sharing:)
~heather
Ditto to Megan's comment - I JUST made this last night!! It was a success because everyone liked it which is so rare around here. Thanks for sharing - your readers will love it!
ReplyDeleteI want this for dinner tonight. YUM!
ReplyDeleteThis was fantastic!!
ReplyDeleteMade this for girls' night in, everybody loved it! I did 3 cups marinara and 1 cup alfredo for more of a tomato taste. Great recipe!
ReplyDeleteStore-bought alfredo is wretched - real dairy rancidifies too quickly for a jar, so you're essentially putting non-dairy creamer on your pasta. If you can make a roux, the homemade version takes only a few minutes and is much better - and significantly less expensive.
ReplyDeleteThis was good but did anybody else get choked up when cooking up the red pepper flakes? Me and my husband were both choking. I will definitely cut back on the red pepper next time but I will also totally make this again. Thanks for the recipe!
ReplyDelete