Pasta is an absolute favorite in my house so when I found this recipe, I had to try it immediately! I love love love the sauce more than anything and my husband appreciates the addition of the crushed red pepper. I hope you enjoy this dish as much as we do! I have a feeling it will be requested on a regular basis!

*This is an adaptation of a Buca Di Beppo recipe I found on tastebook.com

Servings Size:  2-3

Ingredients:

• 1/4 Cup Extra Virgin Olive Oil (I use Filippo Berio)
• 1 Clove Garlic, Minced (I’m obsessed with my Martha Stewart Garlic Zoom!)
• Salt & Pepper
• 1/4 Teaspoon Crushed Red Pepper (more if you like it HOT)
• 1/2 Pound of Rigatoni Pasta (I use Ronzoni)
• 2 Chicken Breasts, Chopped into Small Squares
• 1/2 Cup Alfredo Sauce (I use Bertolli)
• 3/4 Cup Marinara Sauce (I use Bertolli Five Cheese)
• Parmesan Cheese (Optional)

Directions:

• Add pasta to boiling water. Cook for 16 minutes. Drain.
• In the meantime, heat oil over medium heat in a saute pan (I love this one.)
• Add garlic, crushed red pepper, salt and pepper to oil. Allow garlic to brown lightly.
• Add chicken and saute briefly to coat in spices and oil.
• Add alfredo and marinara sauces to chicken mixture. Stir all ingredients together until well blended. Allow to simmer over low-medium heat until pasta is finished cooking. Ensure chicken is cooked through.
• Mix your pasta with the chicken and sauce mixture.
• Garnish with crushed red pepper and Parmesan cheese.

XO, Louisa

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