Rob's Pasta Diablo Recipe

  • 3 chicken breasts
  • 1 jar Ragu Cheesy Alfredo Sauce
  • Chipotle Peppers in Adobe Sauce (3 peppers)
  • 5 or 6 green onions, diced
  • 1 clove garlic, minced
  • 1/2 cup butter
  • 12 ounces multi colored Rotini noodles
  • 12 ounces shredded Monterey Jack cheese
  • 1 tomato, diced
  • Boil and dice chicken breast.
  • Dump the Ragu in a pan and begin to heat (slowly).
  • Fill the jar halfway with water and shake; combine this with three peppers in a blender and blend until the peppers are chopped well.
  • At the same time, dice and sauté the onion whites in the stick of butter and one glove of garlic (minced/pressed) for around three minutes.
  • Mix your remaining sauce from the blender and the sautéed onions in with your original sauce.
  • Add the chicken and bring to a boil then reduce heat.
  • Have your noodles ready by now, and combine with the sauce.
  • Place the chicken and sauce mixture in a casserole dish, and top with cheese.
  • Place in a preheated 350 degree F. oven; cook for 10 to 15 (until cheese is thorough melted).
  • Remove and top with diced greens from your onions and diced tomato.
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