SPICY CHICKEN RIGATONI

This is a copycat recipe from the menu at Bucca Di Beppo.  It is delicious and spicy, but can easily be toned down by adjusting the red pepper flakes.

1/4 cup oil
1/2 T. crushed red pepper
1/8 tsp. ground black pepper
1 T. chopped garlic
6 ox. chicken, sliced
3/4 cup Marinara sauce
1/3 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Rigatoni pasta, cooked according to package directions

1.  In saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for the garlic to caramelize and red pepper to release flavor into oil.  Add sliced chicken and sauté to coat in spices and garlic.

**I would decrease the amount of red pepper for the first time cooking this recipe, and then add more in the end if you want it spicier after tasting the sauce.  It's easier to add more later than have it too spicy to begin with.**

2.  Add Marinara sauce and then Alfredo sauce and bring to simmer.  Cook until sauce thickens and chicken is fully cooked.  Turn off flame and add butter and peas.

3.  Mix cooked pasta and sauce and serve.  I served it with fresh grated parmesan and more crushed pepper flakes.