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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. rigatoni pasta (cooked as directions on box suggest)
- 18 oz. boneless skinless chicken breasts (sliced)
- 1 1/4 cups oil
- 1/2 Tbsp. red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. garlic (minced)
- 15 oz. bertolli alfredo sauce (or your favorite)
- 24 oz. marinara (i use bertolli w/ burgundy wine)
- 1 cup frozen peas (optional)
- 1 1/2 cups fresh spinach (chopped large or i tear mine with my fingers)
- 1 Tbsp. butter
- pasta
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