This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.
Cook the rigatoni according to package directions. Meanwhile, slice the chicken.
In a large skillet, heat oil over medium heat. Add red pepper, salt, pepper and garlic. Saute long enough to let garlic caramelize and for red pepper to release its flavors.
Then add the chicken and saute until cooked through, about 5 - 10 minutes, depending on the thickness of your slices.
Once chicken is cooked through, add the marinara to your skillet. Mix with the chicken and then add in your alfredo. Bring the sauces to a simmer and cook until the sauce has had time to thicken just a bit.
Turn off the heat and add in the butter and the peas. Once the peas and butter are mixed into the sauce, pour everything on top of the pasta and mix well. Top with shaved Parmesan and/or additional crushed red pepper, if desired.
Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1207 | ||
Calories from Fat: 476 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.9g | 70 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 343.4mg | 106 % | |
Sodium 957.5mg | 33 % | |
Potassium 1539.2mg | 41 % | |
Total Carbohydrate 54.9g | 16 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 52.9g | ||
Protein 121.6g | 174 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1207
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