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Buca di Beppo Spicy Chicken Rigatoni was my inspiration. Since I can’t do spicy, I used the recipe to change it up and create this instead.
In a medium pot, cook pasta according to package directions.
Meanwhile, in a large sauté pan, heat oil over medium heat. Add salt, pepper and garlic. Sauté for about 3 minutes, long enough to caramelize the garlic, but don’t let it burn. Add diced chicken and let it sauté for about 2 minutes and then flip the pieces over. They will not be done, but will cook longer in the sauce.
Add the marinara sauce then the alfredo sauce. Heat through until the sauce slightly thickens and the chicken has cooked thoroughly. Turn off the heat, add the butter and peas and mix into the sauce.
Once pasta is done, drain it. Toss the pasta into the chicken mixture, and coat it with the sauce.
I topped it with a little dried basil to serve.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!