We modified this a tad by not adding in the lobster base and substituting chicken bouillon. It turned out super yummy. I think we'll keep trying this recipe until we get it exactly like we like it. This reminds us of one of our favorite restaurant dishes from Brio Tuscan Grill - also reminds us of some really great date nights!
Better have some bread and butter ready, this dish is hot! Bread and butter will help balance that delicious heat!
Here's how you do it -
Ingredients:
3 tablespoons olive oil
3 to 4 tablespoons chopped garlic
1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)
2 teaspoons red pepper flakes or more to taste
1 1/2 cups prepared Alfredo sauce
3 cups prepared marinara sauce
2 tablespoons lobster base (see note)
6 tablespoons (3/4 stick) unsalted butter
1 pound penne, cooked al dente and drained
Salt
Ground black pepper
1/2 cup sliced green onions
Preparation:
In a large pot, heat oil over medium heat. Add garlic, chicken
and pepper flakes, and sauté 1 minute. Add Alfredo and marinara sauces
and simmer for 2 minutes. Add lobster base and whisk until dissolved;
stir in butter and hot pasta. Continue to simmer 3 minutes, stirring
until butter has melted. Season to taste with salt and pepper; garnish
with green onions.
Note: Lobster base is a paste-like, concentrated bouillon, usually found near the soups at gourmet markets.
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