Spaghetti in a Rose Sauce with Grilled Chicken
I love recipes that use previous recipes and come together as something completely different. Here the addition of a little Alfredo sauce transforms the Tomato Sauce into a Rose Sauce, yum! There is less pasta here and more grilled lean protein; this will help support any healthy New Year’s resolution you may have made.
Serves 4
4 Boneless skinless breasts, grilled
1 Batch of my Tomato (a.k.a. Marinara)
¼ Cup Alfredo sauce (store bought…eeeek!)
½ of a 375 g Box of Whole wheat spaghetti
Parmesan, optional
Fresh parsley, for garnish, again optional
Cook the chicken according to the recipe and then leave it to rest; Meanwhile:
Prepare the tomato sauce and as it’s simmering cook the pasta according to package directions; the sauce will be done by the time the pasta is ready to be strained.
Stir in the Alfredo sauce; mix well.
Return the cooked pasta to the pot it was cooked in and add some of the (Rose) sauce to it, until there is enough to sauce to lightly coat the noodles (about 1-2 ladles).
Taste and adjust seasoning.
Slice the chicken breasts into thin slices.
To Serve, place some spaghetti on a plate, top with the grilled chicken breast slices (one chicken breast sliced per person).
Top the chicken with some sauce and then if you’re using them, add the parmesan and parsley.
Notes:
- I know; store bought Alfredo (eeeek!). In my defense, there is less fat and calories in the ¼ cup Alfredo compared to a ¼ Cup of Half & Half and I thought yogurt and sour cream would be too strong.
- There is half a box because the pasta is a side here, here to support the chicken!
- Serve with a Green Salad to help cut through the creaminess of the Rose sauce.
