A new family favorite

When Buca Di Beppo opened in a neighboring town, my husband and I had to check it out.  We heard nothing but fave reviews, so how could we not go!?  It was amazing.  Every dish was better than the next.  The food just kept coming!  I swear I ate my weight in tomato sauce that night.
Fast forward about 1 year.
We drove by the other night....IT'S CLOSED.  WHAT?!  How is that amazing place closed?!  While I silently cried in the car, I knew I had a secret in my back pocket.  I had one of their recipes. hehehehehe
I've made it so many times now and no one get sick of it.  Its the number one most request meal in the house.  Every week, it seems, this meal ends up on the menu.
I guess I can share it with you, but consider yourself lucky!!  Make it and enjoy :)

Spicy Chicken Rigatoni from Buca Di Beppo

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 Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. 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.