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.
does this recipe freeze well?
I have only made this recipe fresh. However, if you have leftovers and want to freeze them, or even double the recipe and want to freeze it for another night, you definitely could.
Everything should freeze well, but you may need a little more sauce or cheese when you reheat it, because it will sink in to the chicken and noodles a little more.
We also recommend freezing it in an airtight container, to help it stay fresh in the freezer. We suggest eating it within a week or two of making it, for the best results, and best tasting leftovers.
how could i make this recipe less spicy?
This is an amazing and delicious dish, however, it is a little bit on the spicy side. I consider myself to have a pretty weak tolerance to spicy food. I usually can’t eat any medium spice level foods, I usually stick to mild, but I handled this dish well.
It wasn’t too spicy, but did have a little bit of a kick.
If you are looking to cool it down even more, I recommend cutting back, or cutting out the red pepper flakes completely. You could also lessen the garlic and pepper as well.
watch how to make another easy chicken favorite, here:
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Six Sisters Stuff
Serves: 6-8
With marinara + alfredo, plus grilled chicken and peas, I've heard this recipe tastes so much like the Spicy Chicken Rigatoni you would find at Bucca Di Beppo!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 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.
Instructions
- 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 and stir. Let the sauces simmer for about 10 minutes.
- To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
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thanks for sharing:)
~heather