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Instructions |
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In a sauté pan, heat oil over medium heat. Add crushed red pepper,
salt, black pepper and garlic and sauté just long enough for garlic
to caramelize and red pepper to release flavor into the oil. Add
sliced chicken and sauté briefly to coat in spices and garlic.
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Add sauce and bring to a simmer. Cook until sauce thickens slightly
and chicken has reached an internal temperature of 165°. Turn off
flame, add butter and peas and incorporate into sauce.
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Drop cooked pasta in boiling water for 3 seconds. Let drain for 15
seconds. Toss 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.
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Instead of using Parm Rosa, 3/4c. of marinara sauce and 1/2c. of
alfredo sauce can be used. Marinara sauce should be added to the
pan first then alfredo.
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Originally Submitted
12/29/2012
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