| | Directions |
- 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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| Ingredients | | - |  | 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 |
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