A few years ago, I attended a visual arts training, and lunch was catered by Panera Bread. We had pasta with the choice of red or cream sauce. A coworker/friend of mine, who also attended the training with me, ended up choosing both sauces and mixed the two. While she did it, she said to me, “I love pink sauce!” I remember thinking to myself, is that all there is to it? Just mix the two?
So here I am, three years later, giving her pink sauce mixture a try! I was not disappointed, and neither was my husband!
This is a super easy cheat recipe (cheat meaning the sauce is not made from scratch). If you’re short on time, then this recipe is perfect for you! It’s fast, easy, and yummy!
2 boneless chicken breasts
1 box penne pasta (13.25 oz)
1 bag broccoli florets (12 oz)
1 jar red sauce
1 jar Alfredo sauce
4 cloves garlic (slivered)
1 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1 tsp crushed red pepper (optional)
1 tbs olive oil
1) In a large pot, cook the penne al dente according to the package instructions. Meanwhile, cut the chicken into cubes and marinate with olive oil, garlic powder, garlic slivers, salt, pepper, and crushed red pepper. Once the penne is done, drain and rinse it with cold water.
2) Give the pot a quick rinse to remove the starch & dry it with a paper towel. On high heat, coat the pot with some olive oil. Then, add the chicken. Let one side brown, then stir until the chicken is fully cooked.
4) To get every bit of sauce out of the jars, put a handful of penne inside the jars, put the lids on, and shake them. Lastly, add all the penne into the pot. Stir gently and reduce the heat to simmer.
I was originally going to make garlic bread, but we ran out of butter, so I went with sourdough toast with balsamic olive oil dipping sauce. My husband loved it! He said, “Feel free to make this anytime you want.” It’s super easy, so I definitely will!