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Rob's Pasta Diablo Recipe
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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
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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