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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a sauté pan, heat oil over medium heat. | 2. Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil. | 3. Add sliced chicken and sauté briefly to coat in spices and garlic. | 4. Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through. | 5. Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined. | 6. Sprinkle with crushed red pepper for garnish. | 7. Serve with a fresh sliced Italian Loaf. | 8. **Note: I highly recommend using homemade Marinara & Alfredo Sauces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper flake	1/2	tablespoon	crushed	403.4667	0.0	89.76	2.2667
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
chicken	6	ounces	sauted sliced	362.1	0.221	31.160999999999998	25.211
marinara sauce	3/4	cup		-	-	-	-
alfredo sauce	1/2	cup		-	-	-	-
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049
rigatoni pasta	16	ounces	cooked	403.4667	0.0	89.76	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.