Here's a real quick and simple meal for ya. Not to mention deeelicious. It's a fun twist on traditional alfredo with bold flavor and a little spice. It's not often I repeat recipes, but this is one i've made a couple times now, so that's telling you somethin.
BBQ Chicken Fettucine
adapted from Patio Dadio BBQ
1/2 lb Fettucine
3 Grilled boneless/skinless chicken breasts, sliced in 1/4" slices
1 can (14.5 oz) Diced tomatoes with onion and green pepper
1 jar (15 oz) Classico Four Cheese Alfredo
1/4 cup BBQ sauce
1/4 cup Water
2 tsp Hot sauce
1 tsp Smoked paprika
1/2 tsp Black pepper, ground fresh
1 9. oz bag fresh spinach
Cook the pasta according to the package directions while you prepare the sauce.
Heat a large pan over medium-high heat and add the can of tomato/onion/pepper. Saute until about half of the liquid has reduced, then add the chicken. Continue sauteing until almost all of the liquid has evaporated.
Reduce the heat to medium and add all of the remaining ingredients, except the pasta. Cook this for about five minutes, stirring occasionally. Be careful to not let the sauce scorch. If that starts to happen, reduce the heat.
Add the drained pasta to the pan and toss well for several minutes. You want the sauce to nicely coat the pasta without becoming too dry. If it starts to get too dry, just add a splash or two of milk.