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Clone of Bucca di Beppo’s Rigatoni with Chicken and Peas

Bucca de Beppo's famous pasta


A famous restaurant recipe knockoff! I used penne in my recipe.

1/4 cup olive oil

1/8 to 1/2 teaspoon crushed red pepper or more

Salt and pepper to taste

1 tablespoon garlic

8-10 oz. chicken breast, sliced fairly thin and then cut in nice sized pieces

1 cup Marinara sauce or more to taste

3/4  cup Alfredo sauce or more to taste

1 tablespoon butter

Peas – as many as you like, steamed lightly or cooked just until tender , but not  mushy

8-12 oz. penne or rigatoni pasta, cooked according to package directions – we like it saucy so I use a bit more than 8 oz.

Parmesan cheese for sprinkling on top (opt but good)

In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, pepper and garlic and sauté just long enough for garlic to turn golden but not dark. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is cooked. Turn off heat, add butter and peas.

Pour over pasta, toss and serve. Sprinkle with cheese.

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