Spicy Alfredo-Marinara Rigatoni

A few weeks ago, we had some friends over for dinner.  They introduced us to a wonderfully spicy pasta dish.  Nick and I are huge fans of pasta for its quick cook time and for the delicious sauces we get to pair with it, but we hadn't had a spicy pasta dish in awhile.  This dish combines spice with Alfredo and Marinara sauces.

Spicy Alfredo-Marinara Rigatoni- adapted from Jude
serves 4

1/4 cup olive oil
2 tsp red pepper flakes
1 tsp chopped garlic
4 chicken tenderloins
1 cup broccoli (chopped)
26 oz marinara sauce
16 oz Alfredo sauce
1 lb rigatoni

Heat olive oil in skillet over medium heat.  Add red pepper flakes and sauté until flavor is absorbed by oil.  Add garlic and cook until slightly browned.  Add broccoli and sauté for 3-5 minutes.  Cut chicken tenderloins into bite sized pieces and add the pan.  Cook the chicken until done.  Meanwhile, heat water until boiling and cook pasta until done to your liking and drain (we are a slightly mushy pasta family, al dente is a little to hard for us).  Add marinara and Alfredo sauce to the pan with chicken (keep in mind that you should add sauces slowly and make the combination that you like best).  Once sauce is slightly bubbly, add the sauces to pasta and mix.

Keep in mind, you can always adjust the spice to your liking.  We added a while Tbs of red pepper flakes the first time and that was a little too much for us.