Ingredients:
1/4 cup olive oil
1/4-1/2 T crushed red pepper (depending on how hot you want it)
1/8 tsp salt
1/8 tsp pepper
1 T chopped garlic
6 oz chicken, sliced
3/4 cup marinara sauce
1/2 cup alfredo sauce (you can substitute plain Greek yogurt or sour cream)
2 T butter
1/4 cup peas
1lb rigatoni or penne {I used gluten-free penne}
Directions:
Cook pasta as usual…
Saute oil over medium heat. Add crushed red peppers, salt, pepper and garlic. Saute just long enough for garlic to caramelize and red pepper to release flavor into oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
Add Marinara sauce first. Then add alfredo sauce. Cool until sauce thickens and chicken is thoroughly cooked. Turn off flame and add butter and peas to sauce.
Mix sauce and pasta and garnish with red pepper flakes (just be careful, it gets hot quick) 😉
*to give it a chipotle flavor I added some ground chipotle pepper seasoning {about 1 tsp at a time} that I always have in my pantry…sprinkle, taste and add more if you like a good chipotle kick!
*I also love to crumble a few tortilla chips on the top of my serving {that’s what I love about the Cheesecake factory dish}! Yum!