Bucca Di Beppo Spicy Chicken Rigatoni Recipes

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

Steps:

• In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
• Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
• To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
• Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)

Steps:

• Heat olive oil.
• Add eggplant and saute until brown and soft. Add chopped garlic and saute.
• Add sliced chicken breast, and marinara. Reduce heat.
• Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

SPICY CHICKEN RIGATONI RECIPE - (3.8/5)

Steps:

• In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake Recipe: http://www.centercutcook.com/spicy-chicken-rigatoni-like-buca-di-beppo/

BUCCA DI BEPPO SPICY CHICKEN RIGATONI

Steps:

• 1. In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• 2. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
• 3. Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
• 4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.