Whenever I don't know what to make for dinner, pasta is usually the most reliable choice. We're never out of it, it's fast and easy, and it's really versatile. However, I do often have trouble deciding what sauce I want. Unless it's spaghetti, marinara is too sweet for me, but alfredo is just too heavy. Solution: Combine them! Some people are skeptical about this, but I see nothing wrong with it. It's called rosa sauce, it's a real thing, and it's delicious! Plus, this is a true thirty minute meal, I promise.
INGREDIENTS:
4 boneless chicken breasts (not abnormally large ones)
1 red and 1 green bell pepper
1 box of your favorite non-spaghetti-like pasta (I used shells, but bow ties or penne would also be good.)
1 container of pre-made marinara and 1 of alfredo sauce (jars will work, but the refrigerated kind is better)
shredded mozzarella and parmesan for garnish
olive oil, salt, and pepper
DIRECTIONS:
1. Boil the amount of pasta you need.
2. Cut the peppers into 1inch squares.
3. Cut the chicken into bite-sized pieces. Heat 2 tablespoons of oil in a pan, and cook the chicken over medium heat until it's done or almost done. Don't forget to season with salt and pepper.
4. When the chicken is cooked, add the peppers and cook for 5 minutes or until tender.
5. Add enough marinara sauce to fill your pan. Then add a few tablespoons of alfredo to it until the color is orange, similar to a vodka sauce. Heat until bubbly, then serve over pasta with shredded cheeses on top.
Enjoy, and stay tuned for more sweet and savory recipes next week!
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