Creamy & Spicy Chicken Rigatoni

Here’s another simple pasta dish with a bunch of flavor. I was looking for another way to incorporate extra chipotle peppers I had on hand. I serve mine with salad and cheesy garlic bread. Of course if you want to go the extra mile, feel free to make your own marinara and Alfredo sauce from scratch!

With LOVE from Texas,
The Pint-Sized Mayo

Creamy & Spicy Chicken Rigatoni

6 Servings

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 chipotle pepper in adobo, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 3 chicken breasts, diced
• 1.25 cups marinara sauce
• 3/4 cup Alfredo sauce
• 1 tablespoon unsalted butter
• 1/2 cup frozen peas
• 1/2 cup parmesan cheese, shredded
• 1 green onion, thinly sliced

Directions:

Cook the pasta according to the package directions. Drain in a colander, and set aside.

In a large sauté pan over medium heat, add the olive oil. Add the garlic, chipotle, crushed red pepper, salt, and pepper. Stir and sauté just long enough for garlic to be fragrant and peppers to release their flavors into the oil, about 2 minutes. Add the diced chicken, and stir to coat well.

Next pour in the marinara and Alfredo sauces. Stir the mixture, and bring to a simmer. Cook until sauce thickens and chicken is cooked through.

Remove the pan from heat, and add the butter and peas. Stir well.

Finally, add the pasta into the sauce. Toss well to make sure everything is incorporated well.

Divide the pasta in bowls,  and garnish with parmesan cheese and green onions. Serve warm.

Enjoy!!

“I am not one to turn down macaroni and cheese, even late at night. I love Italian food. I love pasta…A refrigerator full of water and Gatorade? Honey, that`s just not gonna happen.” –  Queen Latifah, Woman’s World

Breakfast Biscuit Sandwiches

Breakfast sandwiches are easy. There is no need to get one from a fast food restaurant when you can readily make one at home! Not to mention this is easier on your wallet, and who doesn’t love to save money?!

With LOVE from Texas,
The Pint-Sized Mayo

Breakfast Biscuit Sandwiches

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 2 whole eggs + 2 egg whites, beaten
• 1 tablespoon 1% milk
• couple of dashes of hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 green onion, sliced
• 4 biscuits (I used my sausage cheddar biscuits)
• 8-12 slices Canadian bacon, thinly sliced
• 4 slices sharp cheddar cheese

Directions:

Heat a small skillet with olive oil over medium heat.

Crack eggs and egg whites into a bowl and whisk. Add milk, hot sauce, salt, pepper, and green onion. Stir to incorporate.

Pour the egg mixture into the skillet and cook, until eggs are cooked through, flipping once. Cut the egg into quarters for the sandwiches.

Cut the biscuit in half and place on a plate for assembly.

Layer the Canadian bacon, egg slice, and finally the cheese on top.

Serve immediately or wrap up for later. Store in the refrigerator. Place in a toaster oven for about 2 minutes or in the microwave for 20-30 seconds when ready to eat!

Enjoy!!

“When you have something for breakfast, you’re not going to be starving by lunch.” – Bruce Barton