Pasta dishes always make me happy! Yes, I might need to run a few extra miles but it is so worth it. This Spicy Chicken Rigatoni totally hit the spot. I served it with warm garlic bread and a fresh green salad. I’m thinking next time I will recreate this dish with linguine instead of rigatoni. Warning: Be careful adding extra crushed red pepper. Of course Chris and I added the kick but we did not add to Will’s. Keep it Spicy! -AJF
Spicy Chicken Rigatoni
1/4 cup olive oil
1/2 T crushed red pepper
1/8 t salt
1/8 t ground black pepper
1 T chopped garlic
1 lb. chicken, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
1/4 cup english peas (completely optional)
2 t butter
1/2 lb. Rigatoni pasta, cooked according to package directions
additional 1/2 t crushed red pepper (for garnish)
In a large sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic. Sauté 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.
In sam pan add marinara sauce first and then alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is fully cooked. (Internal temp is usually about 165 degrees.) Turn off flame, add butter (english peas if you want to) and incorporate into sauce.
Toss cooked pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Garnish with crushed red pepper (if you want a big spicy kick) and serve.
It’s that time of year that I want to make soup. My Spicy Chicken Tortilla Soup is my go-to. Don’t let the spice list intimidate you. It’s super easy and will become your favorite soon. Hey, if you want to spice it up, add a can of Rotel. I dare you!
Spicy Chicken Tortilla Soup
1 medium onion, chopped
2 cloves garlic, minced
2 T vegetable oil
1 (4 oz) can green chilies, chopped
1 (15 oz) can Italian-style stewed tomatoes, chopped, reserving juice
4 cups chicken broth
1 t lemon pepper
2 t Worcestershire sauce
1 t chili powder
1 t ground cumin
1/2 t hot sauce (I use Tabasco)
4 T flour
1/2 cup water
1 lb. boneless, skinless chicken breast, cut into small cubes
1/3 cup sour cream
salt and pepper to taste
shredded cheddar cheese
In a large saucepan or soup pot, cook the onion and garlic in oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce. Then simmer the mixture for 20 minutes.
In a small bowl,combine the flour and water. Whisk the flour mixture into the soup. Be careful to make sure the flour mixture is dissolved. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in sour cream. Salt and pepper to taste.
I garnish our individual soups with sour cream, shredded cheese, and tortilla chips. This soup is good as leftovers the next day. It will be hotter the second day.
It does not get much easier! Sante Fe Chicken is a little dish I have been making for years. It is requested by family and friends. If they only knew how easy it was. I’m letting the secret out.
Sante Fe Chicken
2 T oil
4 chicken breast, boneless, cut in small cubes
1 t paprika
1 t salt
1/4 t pepper
2 garlic cloves, finely minced
1 bell pepper, chopped
1 white onion, chopped (or red)
1 can Rotel
1 cup water
1 1/2 cup instant rice
1 cup shredded cheddar cheese
Heat oil in electric skillet or large skillet.
Sprinkle chicken with paprika, salt, & pepper.
Cook chicken in oil for approximately 4-7 minutes, stirring occasionally.
Add bell pepper, onion, & garlic. Cook an additional 2-3 minutes.
Add Rotel and water. Bring to a boil.
Stir in rice.
Sprinkle with cheese.
Turn off heat and cover tightly with lid.
Let stand for 5 minutes.
Serve with chips, salsa, sour cream, and chips.