Bucco Di Beppo's Spicy Chicken Rigatoni
(as skinnified by Sarah):
-1 c. cooked rigatoni
-1 chicken breast
-1 tsp. vegetable oil
-Some shakes of Tony Chachere's
-1 dash of Kraft Italian Cheese Blend (parmesan, provolone and mozzarella)
-1/4 c. alfredo sauce
-1/4 c. tomato sauce
-1 tsp. minced garlic
-1 tsp. butter (I use Blue Bonnet Light)
1. Cut up the chicken breast and add some Tony's to it.
2. In a skillet, add the oil and garlic, then place the chicken in and cook until the meat is fully done.
3. In a sauce pan, pour the tomato sauce in first, then the alfredo and stir until it becomes thick. Add in the butter and stir until it completely melts.
4. Put the cooked rigatoni in a bowl, and pour most of the sauce over it. Add the chicken, and using a spatula, pour the remaining sauce over it. Top with the cheese, and enjoy :)