{Recipe} ~ Spicy Chicken Rigatoni and Mini Garlic Monkey Bread

I was craving Italian food last week and decided to whip up this simple pasta dish for Ryan and me. The recipe was really delicious and had a pretty good kick to it (I didn't really measure the red pepper, which is probably why), but we both gobbled it up and it made for great leftovers.

 

The star of the meal though were these adorable mini monkey bread rolls! I seriously think bread is my weakness; I could've eat the entire basket of these. They're the perfect accompainment to an Italian feast!

 

Spicy Chicken Rigatoni

from Taste Book

 

Sorry for the unappetizing photo!
 

Ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

Directions

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just 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.

2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

3. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

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Mini Garlic Monkey Breadsfrom Life as a Lofthouse

18 frozen Rhodes Dinner Rolls, thawed. OR use 2 (7.5 ounce) cans Buttermilk Biscuits
6 Tablespoons Butter, melted
3 cloves Garlic, minced
2 Tablespoons dried Parsley flakes
1/4 cup grated Parmesan Cheese, plus 2 Tablespoons for sprinkling


Thaw frozen Rhodes dinner rolls according to package directions. (Rhodes rolls are what I used. I love them. If you don't have access to Rhodes rolls than just use the canned Buttermilk Biscuits)

Cut each roll into 4 pieces. Set aside. Spray a 12 cup muffin tin with cooking spray. Set aside. In a large bowl combine the rest of the ingredients. Place 6 to 7 roll pieces into the garlic mixture and coat with mix. Place 6 to 7 coated roll pieces into one muffin tin. Repeat the process until all 12 muffin tins are full. Sprinkle all the rolls with the remaining 2 tablespoons of Parmesan cheese.

Bake at 400 degrees for 12-14 minutes or until rolls are golden brown. Serve warm.