Spicy Chicken Rigatoni, like Bravo's Chicken Fra Diavolo

Spicy chicken, garlic, a combo of alfredo and marinara sauce, and a handful of peas make up this Spicy Chicken Rigatoni, one of my favorite pasta dishes copied from a dish at Bravo. This is a meal for hungry nights and special occasions. 

Servings: 4, no side dishes necessary with this filling meal

Level 2: While pan frying can be tough, the chicken is cut beforehand making it hard to burn. Yet, the cook is in the kitchen from prep until finish of this dish, which is about an hour first time. 

Ingredients

2 boneless skinless chicken breasts, cut into super thin strips, try not to dice but rather slice

3 cloves garlic, minced  

1 TBSP crushed red pepper flake

1/2 tsp pepper 

3-4 TBSP EVOO
a bit of butter

2 cups Bertolli alfredo sauce ( one jar is just under two cups which is fine)

2 cups Newman's Own marinara sauce 

1/2 cup frozen peas, I used 3/4 cup and I liked it but it might be too much for some

1 lb rigatoni noodles, Barilla brand regular not whole wheat, cooked al dente * see note below

 Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

***I have used rigatoni and medium shells (both Barilla brand). While I preferred the rigatoni, Chris liked the medium shells more. I am trying it for a third time this week with Gigli pasta from World Market ( their house brand). It is tri colored, but Gigli pasta is the same as campanelle pasta, which is what Bravo serves it with and I think it holds the sauce perfectly! Will update the post once tried! 

1. In a large skillet on medium heat, heat two tablespoons olive oil and a slice of butter.  

2. Add in thin strips of chicken breast, season side facing you with the red pepper flake and pepper. Toss in garlic as evenly as you can over top of chicken and increase heat to medium high. Cook about 3 minutes then flip and season that side with red pepper flakes and pepper.

3. Cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes. I throw the frozen peas in the microwave while it's simmering and add them to the dish with a minute or two left. 

4.  Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.