Serves 2-4

Ingredients

• 1lb of pasta (Farfalle, Penne, Spaghettini, or your choice)
• 1lb of Grilled chicken (cook ahead of time and slice thinly)
• 18 oz of alfredo
• 6 oz of chunky tomato sauce
• 1 cup of chopped roma(Plum) tomato
• 1 Teaspoon Red Pepper Flakes
• 1 Tablespoon chopped garlic
• 2 Tablespoons of Olive Oil (Extra Virgin is best)
• ½ cup of lobster butter (if you are cooking at home use a seafood base and whole butter mixed together) 1:4 Ratio
• Fresh Spinach
• Salt and Pepper

Method

1. Heat up large sauté pan with olive oil added on High Heat
2. Add garlic and roasted red pepper. Please remember that these red pepper flakes will burn quickly at high heat if you don’t complete the process correctly.
3. If you have to, remove the pan from the burner. Add the chopped tomato and return the pan to the burner. Sauté for about 2 minutes.
4. Add the grilled chicken and sauté until internally hot.
5. Add the alfredo and tomato sauce and heat until it simmers.
6. Add the lobster butter. Stir until the butter melts.
7. Now add the pasta. Toss the sauce and pasta until it’s all evenly coated. Add some salt and pepper for flavor.
8. At this point, you can add a large handful of fresh spinach. Toss the pasta with the spinach just enough to incorporate it.

I have completed this recipe hundreds of times so if you have any questions about it, I will be happy to help.