CHICKEN PASTA FRA DIAVOLO
Brio Tuscan Grille Recipe
Makes 4 servings
3 tablespoons olive oil
3-4 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
In a large pot, heat oil over medium heat. Add garlic, chicken and pepper flakes, and saute 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 pasty, concentrated bouillon, usually found near the soups at gourmet markets.