Spicy Chicken Rigatoni

INGREDIENTS

• 1/4 cup oil
• 1/2 Tbs crushed red pepper*
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 1 onion, sliced
• 1 package chicken (5 thighs), sliced
• 1 jar HT Traders Marinara sauce (or any marinara sauce)***
• 1/2 jar HT Traders Alfredo sauce***
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)
• * you can add more or less depending on how spicy you like your food.
• ** you can also add veggies to this - I like mushrooms and zucchini
• *** You can add more or less to taste.  We like our pastas saucy

• 1
  Cook pasta.  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt,
  black pepper, garlic and onion and sauté just long enough for garlic to caramelize and red 
  pepper to release flavor into the oil.  Add Mushrooms now (if using them) and cook them 
  about 5 minutes, until soft. Add sliced chicken and sauté briefly to coat in spices and garlic.  
• 2
  Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce 
  thickens slightly and chicken has reached an internal temperature of 165°,
   approx. 15 minutes. Turn off flame and add peas and incorporate into sauce.
• 3
  Toss pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of
  the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining 
  sauce from the pan to the pasta. Garnish with crushed red pepper and serve.