7.19.2012

wine night: spicy chicken rigatoni



Wahoo! My favorite day of the week (after Sundays and okay maybe Saturday mornings). 
Are you all ready for Wine Night
I'm going to be in Chicago this weekend, so we're planning on some serious family time tonight 
(accompanied by the second season of Dawson's Creek and Skinny Girl Wine).

Make this for your Wine Night tonight! 
This is a classic go-to Wine Night recipe for us. It is so, so, so good. 

Spicy Chicken Rigatoni

Adapted from here (I took out the peas. Not a fan of those guys.)

Ingredients:
  • 1 lb. Whole Wheat Rigatoni Pasta, cooked al dente
  • 1/4 C. Olive Oil
  • 1/2 T. Crushed Red Pepper
  • 1/8 t. Salt
  • 1/8 t. Ground Black Pepper
  • 3 Cloves of Garlic, minced
  • 6 oz. Chicken (Uncooked), sliced
  • 1 1/2 C. Bertolli Parm Rosa Sauce (or use 1/2 C. Alfredo and 3/4 C. Marinara)
  • 2 t. Butter
Directions:
  1. Heat oil in a large saute pan over medium heat. Add red pepper, salt, black pepper, and garlic. Saute until peppers and garlic flavor the oil. (Watch it closely! It can burn easily).
  2. Add sliced chicken and coat evenly in spices and oil.
  3. Add sauce and bring to a simmer. Cook until thickened and chicken is cooked through. Turn off heat and add butter.
  4. Add pasta along with a few T. of the pasta cooking water (this helps it all stick together). Toss until combined.
(I don't even want to know how many calories are in this. Not posting the nutritional info on this one.)  
Enjoy!

{photo by me taken with Instagram}
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