INGREDIENTS
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2 boneless skinless chicken breasts, cut into thin strips
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1 tablespoon minced garlic
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1 tablespoon crushed red pepper flakes
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1/2 teaspoon coarse black pepper
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1/4 teaspoon salt
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3-4 tablespoons olive oil
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2 cups Alfredo sauce
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2 cups marinara sauce
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1/2 cup cooked peas
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1 lb (16 oz) rigatoni noodles, cooked al dente
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2 tablespoons butter
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Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.