Tuesday, July 9, 2013

Spicy Rosa Chicken Pasta

I've come to realize that I've been getting a little....

Chunky.

Ugh. Everyone else gets skinny in the summer- they're out and about swimming,  playing beach volleyball,  rollerblading and what-have-you... and what am I doing?

I'm asking if I can get more butter for my sweet corn as I wipe BBQ sauce from my chin.
So I've started to try and do better.  Smoothies,  apples,  almonds,  and all that jazz.

But tonight I needed pasta.  White,  refined pasta.  No whole wheat this time around.  Just delicious noodles slathered in sauce.



Rosa sauce.

(For those unaware,  Rosa sauce is a mix of marinara and alfredo that has been personally stirred to perfection by the gods.)

No regrets here.

Spicy Rosa Chicken Pasta
(Adapted from Six Sisters Bucca copycat pasta)
-1 tb minced garlic
-1 tb red pepper flakes
-4 tb olive oil
-1/2 tsp both salt and pepper
-1 medium red bell pepper,  chopped
-1 package white button mushrooms,  sliced in half
-2 pounds boneless,  skinless chicken breast sliced into bite sized strips
-1 jar marinara sauce
-1 jar Alfredo sauce
-1 pound rigatoni,  cooked

In a large sauce pan on medium heat,  warm the olive oil,  pepper flakes and garlic for 2-3 minutes.  Add chicken breasts,  mushrooms,  and red pepper (turn up the heat so you get a nice sear! ) and sauté until the chicken is cooked thoroughly.  It should look a little something like this....



Oh baby.

You're boiling water for that rigatoni right now,  right?  Because now is the time to cook some pasta,  buckaroo.

 You know what else its time for?  Rosa sauce.  Crack open those sauce jars and add them to the sauce pan, stirring gently to combine.


Looks a little freaky now,  but let that lusciousness simmer for 10 minutes while you finish cooking and draining your pasta and be prepared for magic.


Nope.  Not magical enough yet...


Ah,  there we go!  Parmesan is the Abrakadabra of the pasta.

Grab a hunk of warm bread to mop up that sauce and enjoy!


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