Spicy Chicken Rigatoni

Name: Rigatoni Ayam Pedas
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 boneless skinless chicken breasts, (cut into thin strips, about 1.5 pounds); 1 tablespoon minced garlic, (about 3-4 cloves); 1 tablespoon crushed red pepper flake, (more for garnish); ½ teaspoon black pepper; ¼ teaspoon salt; 3 -4 tablespoons olive oil; 2 cups heavy cream; 2 cups marinara sauce; ½ cup peas; 1 pound rigatoni noodles, (cooked al dente); 2 tablespoons unsalted butter; fresh grated parmesan cheese, (for garnish)

The flavor of the sauce combined with alfredo and marinara was divine! The family loved it. This is definitely a keeper!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

6 servings

2 boneless skinless chicken breasts, (cut into thin strips, about 1.5 pounds)
1 tablespoon minced garlic, (about 3-4 cloves)
1 tablespoon crushed red pepper flake, (more for garnish)
½ teaspoon black pepper
¼ teaspoon salt
3 -4 tablespoons olive oil
2 cups heavy cream
2 cups marinara sauce
½ cup peas
1 pound rigatoni noodles, (cooked al dente)
2 tablespoons unsalted butter
fresh grated parmesan cheese, (for garnish)

Steps

In a large skillet heat two tablespoons of olive oil over medium-high heat. Add the garlic, red pepper flake, and coarse black pepper to the pan and cook for 2-3 minutes.
Add in thin strips of chicken breast, and salt, and cook until chicken is fully cooked, 3-4 minutes.
First pour the marinara sauce over the chicken and stir, then add in heavy cream and stir to combine. Let the sauce simmer for about 10 minutes.
Add in the butter and peas and stir until the butter melts.
Mix the cooked pasta into the sauce and garnish with fresh parmesan cheese and a pinch or two of red pepper flakes before serving.