|
|
|
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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |