Spicy Chicken Rigatoni

Ingredients

• Whole wheat pasta

  Dry

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  1 tbsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 512g

• Sauce, Alfredo

  Rao's Homemade

  2 cup or 496g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Cook the rigatoni al dente according to package instructions and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the minced garlic, crushed red pepper flakes, and coarse ground black pepper. Sauté for 2 minutes.
3. Add the chicken strips and salt to the skillet and cook until the chicken reaches an internal temperature of 165°F.
4. Stir in the marinara and Alfredo sauce, and simmer over low heat for about 10 minutes.
5. Stir in the butter and peas until the butter melts and the peas are heated through.
6. Combine the chicken and sauce with the cooked rigatoni. Stir to combine and serve.