1 (16 oz.) pkg. rigatoni pasta
4 boneless chicken breasts
1 or 2 cloves garlic
1 tbsp. olive oil
1 cup peas

SAUCE:

3 tbsp. butter
3 tbsp. all-purpose flour
2 cups whole milk
1/4 cup Parmesan cheese
1 (24 oz.) jar marinara sauce (your favorite)
1/4 cup vodka
3 tsp. red pepper flakes (or to your liking)

Bring salted water to a boil and cook your pasta al denté (about 2 minutes less than the box). Meanwhile, melt butter over medium heat in a saucepan. Once melted add the flour until all butter is absorbed. Whisk in milk, bring to a boil, stirring constantly until it becomes thick. Remove from heat and add cheese.

Once cheese is combined with the mixture, combine with marinara sauce. Add vodka, red pepper flakes and let simmer over low heat.

In a large stir fry pan, heat about 1 tablespoon of olive oil and add 1-2 cloves of garlic. Once hot, add chicken and cook through - about 4 or 5 minutes per side. Slice into bite size pieces.

Pour sauce mixture into drained pasta, add chicken, 1 cup of peas and stir together.

Serve immediately or you can make ahead. If making ahead, heat in oven at 375°F for 25 minutes (covered).

Serves 4 to 6.

Submitted by: KurbFood