sunday dinner....

Spicy Chicken Rigatoni with Roasted Cumin-Lime Carrots....yes, the color theme was orange:)

it was very tasty...followed these recipes after finding them on pinterest! (my first meals that i made from pinning)


This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.
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.
NOTES

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.
Source: Buca Di Beppo

and


Roasted Cumin-Lime Carrots

1 pound baby carrots with fresh green tops
1 tablespoon olive oil
Juice and fresh grated zest of 1 lime
1 teaspoon agave nectar or honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon each ground coriander and smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped

Heat oven to 400 degrees.

Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.

Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

(recipe from familystylefood)