I made the Spicy Chicken Rigatoni for dinner last night and it was am

I made the Spicy Chicken Rigatoni for dinner last night and it was am



I made the Spicy Chicken Rigatoni for dinner last night and it was amazing! Everyone loved it. It was a very inexpensive, quick and easy meal - we had leftovers, even after Stephen had two helpings. Would highly recommend! This link has several recipies t

Pasta Recipes, Chicken Recipes, Cooking Recipes, Dinner Entrees, Dinner Recipes, Dinner Ideas, Spicy Chicken Rigatoni, Spicy Pasta, Chicken Riggies

I’ve never been to Buca di Beppo. Am I missing out?! Let me answer that. I’m sure I am. If it’s food I haven’t enjoyed…I’m SURE I’m missing out. Dangit. Why does our babysitter always have to be busy? Since I know it would be in poor taste to leave my boys {3 & 4} home alone while Mr. Spouse and I head out for a night of wining and dining at the Beppo, I decided to bring the Beppo to our house. There’s nothing that says “date night” quite like a knockoff in the comfort of your own kitchen. I say this is a Buca di Beppo knockoff because that’s what the original poster says. I’m goin’ with it. And I gotta say, if this dish is any indication of what the dishes at Buca are like, then I need to find a new babysitter asap so that Mr. Spouse and I can enjoy their food PRONTO!!!!! SPICY CHICKEN RIGATONI adapted from a recipe by Kerry Hicks 1/4 cup of olive oil 1/2 tbsp. crushed red pepper {less if you aren’t a fan of hot & spicy} 1/8 tsp. salt 1/8 tsp. ground black pepper 3-4 cloves garlic, chopped 2-3 chicken breasts, sliced 3/4 cups marinara sauce {I used Paul Newman’s Marinara} 1/2 cup alfredo sauce {I used Bertolli} 2 tsp. butter 1/4 cup frozen peas, thawed {I would HIGHLY suggest using more if you’re a fan!!} 1 lb. rigatoni, cooked according to package directions Shaved parmesan cheese {optional} Here’s what you’ll need to get started: First things first. Cook the rigatoni according to package directions. Meanwhile, slice the chicken. I *think* I used 2 breasts…maybe 3. But they weren’t very big!! Use more or less depending on your preference! In a large skillet, heat olive oil over medium heat. Add red pepper, salt, pepper, and garlic. Saute it long enough to let it caramelize and get your kitchen smellin’ all yummy. Now add the chicken and saute until cooked through…about 5-10 minutes, depending on the thickness of your slices. Once the chicken is cooked through, add the marinara to the skillet. Mix with the chicken and then add in the alfredo. Bring the sauces to a simmer and cook until the sauce has time to thicken just a bit. Turn off the heat and add in the butter and peas. While the original recipe called for 1/4 cup of peas, I can tell you that I definitely added more. I don’t know why because peas aren’t my favorite veggie, but I couldn’t.get.enough of them in this dish! I might have added a cup…maybe a cup and a half…of peas. Next time I think I’d add even more!!! Once the peas and butter are mixed well into the sauce, pour everything on top of the pasta and mix well. Does it look amazing?!?!? It SHOULD!!! The flavors in this dish were OUTSTANDING!!!!! And you know me…I LOVE a good pasta dish!!! I’m a GIANT fan of shredded parmesan…we always have some on hand…so that’s what I used to top it all off. YUM. You can add a few more sprinkles of crushed red pepper to your dish, but I don’t like things so spicy that I’m crying as I eat, so I left that addition out. If you’re a Buca di Beppo fan, I can’t tell you how close this comes to the original dish, but if it’s anywhere in the same ballpark, then you’ll LOVE it!!!! Mr. Spouse says this deserves lots of play in our dinner rotation. I would have to agree :)

Categories: Pasta Recipes, Chicken Recipes, Cooking Recipes, Dinner Entrees, Dinner Recipes, Dinner Ideas, Spicy Chicken Rigatoni, Spicy Pasta, Chicken Riggies

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