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

Quick Chicken Pot Pie

Rápidamente! 😀 I heart any recipe that cuts down the time of preparation so I can reach the point of nom nom time faster. This is a quick and super easy way to get chicken pot pie on the table. Eat up!

With LOVE from Texas,
The Pint-Sized Mayo

Quick Chicken Pot Pie

6 Servings

Ingredients:

• 2 cups cooked chicken, cubed
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup carrots, diced
• 1/2 cup green peas, frozen
• 1 can cream of chicken soup
• 1 cup chicken broth
• salt and pepper (optional)
• 1.5 cups instant biscuit mix
• 1 cup milk
• 1/4 cup (1/2 stick) unsalted butter, melted

Directions:

Preheat the oven to 350°F.

Spray an 8″x8″ square pan with cooking spray. Layer the chicken, herbs, carrots, and peas.

Mix the soup and chicken broth. Salt and pepper if you feel necessary. (I usually just add pepper.) Pour this over the meat and veggie layers. In a separate bowl, mix the biscuit mix and milk together. Pour this mixture over the casserole. Finally pour the butter on top as a final layer.

Place in the oven for 30-40 minutes or until the topping is golden brown. Allow to cool for 10 minutes before serving.

Enjoy!!

“No Kitty! That’s My Pot Pie!” – Eric Cartman, South Park