4 chicken breasts, sliced thin
1 Tbsp. garlic
1/2 c. cooked peas
2 c. alfredo sauce
2 c. marinara sauce
1 lb. rigatoni noodles
1/2 tsp. black pepper
1 Tbsp. red pepper flakes
1/4 tsp. salt
3 Tbsp. olive oil
2 Tbsp. butter
In a large skillet on medium-high heat, heat 2 tablespoons olive oil.
Saute garlic, red pepper flakes and black pepper for 2 to 3 minutes.
Add in the strips of chicken breast and salt; cook until chicken is
cooked through. Add in marinara sauce and stir. Add in alfredo
sauce and stir. Let the sauce simmer for about 10 minutes. To the
sauce, add butter and 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 flakes.
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