Tonight, I’m making one of Robert’s favorites. It’s a dish copied from the Alonti Deli in downtown Houston, and made better by me (at least according to Robert, but maybe that’s because he likes sleeping indoors!). It’s very easy to fix, start the salted water boiling for the pasta while you prep the vegetables. By the time you’ve melded the sauce, the pasta is ready to drain and dinner is served, in under 30 minutes.
- Olive oil
- 1 cup grilled chicken, cubed (I use 6 oz. Hormel Select Carved chicken breast)
- Four bell peppers, cleaned and julienned
- 1 cup mushrooms, cleaned and sliced
- 12 ounces pasta (I recommend fettuccini or bow tie pasta), cooked in salted water
- Alfredo Sauce (I use Monterrey Pasta Co. fresh alfredo sauce)
- Tablespoon granulated chicken boullion
- Tabasco sauce
- Sea salt
- Cracked pepper
- Shredded parmesan
- Once your salted water has come to a boil you can start preparation.
- Add pasta to boiling water.
- Clean and julienne four bell peppers (I like to use green, orange, yellow and red).
- Clean and slice mushrooms.
- Heat olive oil in wide saute pan and add peppers. Saute lightly for about five minutes, then add mushrooms.
- Add chicken, toss well with peppers and mushrooms.
- Add alfredo sauce, boullion crystals, salt and pepper to taste. Mix well.
- Add Tabasco sauce to taste (this can be omitted completely if you like).
- Simmer on low heat until heated through and pasta is done.
- Sprinkle with parmesan and serve.