Categories: Pasta

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.

Directions

1. 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.

2. Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes.

3. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.

4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

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