Chef -boy- r - ME

This is a first! But let me say, I created a flavor explosion, sure to please any pasta lover. Never creating my own recipe made me feel like only half a woman, and I knew that with a little effort I could hopefully whip up a dish all my own that would be right up there with the Macaroni Grill. I was shocked to find out it was even better. Quick, someone get me a chef hat, I am an amazing cook. Who knew?

Like I mentioned this was my first go a taste bud pleasing, so I failed to actually write down the recipe, but it went a little something like this:

In a big old pan pour in some olive oil and a chicken breast cut into tiny pieces (most people would like more chicken than 1 breast, but we are not big meat eaters). Add about 5 cloves of garlic minced and some basil. Let it cook on low for a while so that is stays tender. Throw in some cut up asparagus (I used 3 sticks of it, next time I would use 6) and 1 tablespoon butter. Let that cook on low for a few minutes. Add a little salt, a little pepper, a little red pepper, and a little garlic salt. Then add some fresh mushrooms chopped up and another tablespoon of butter. Butter just makes stuff taste good. I think I even added another tablespoon at one point. Add some sun dried tomatoes. Put a little more crushed red pepper and salt. Just for the heck of it.
Once it is all cooked good, but not cooked too much (I wanted my asparagus a little crisp and the mushrooms not soggy) add one jar of Alfredo sauce and about 3/4 jar of spicy Maranara sauce. Once it is hot add two bags of bow tie pasta, mix it up, and serve it to the peeps.

Coren had thirds. That alone tells you this was delicious! You should make it... or make up your own thing. It was very liberating. Kind of like you were doing something rebellious, but then got to eat a really good dinner afterwards. Ha ha ha.

Bon appetite! Oh and the name of this dish? I will call it Pasta Rebellion (a flavor overload).