Adding the spicy, rich, smoky tomato punch of
Cat in Heat Chipotle-Ghost Pepper Blend creates a delicious, spicy twist to traditional Alfredo sauce.
Cat In Heat Alfredo with Chicken and Peas Recipe
By Fat Cat Gourmet
Ingredients
- 8 oz. long and flat pasta, like parpadelle or fetuccini
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup frozen peas
- 6 oz. asiago, romano or parmasan cheese, or a blend of the three, finely shredded
- 1 teaspoon chopped parsley
- 1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)
- 2-4 tablespoons Cat in Heat Chipotle-Ghost Pepper Blend, depending on desired heat level
Instructions
- Cook up pasta according to package directions.
- As pasta cooks, place a large skillet over medium heat and melt butter.
- Once melted, add heavy cream and bring mixture to a simmer.
- Let mixture cook for 5-10 minutes, or until thick enough to coat the back of a spoon without running immediately off.
- Once thick, turn off the heat and add the cheese, stirring constantly to combine well and melt evenly.
- Once combined, add the chopped chicken, peas and Cat in Heat, starting with 2 tablespoons of Cat in Heat Chipotle-Ghost Pepper Blend at first. Taste mixture at that point and gauge your spice level — then add more sauce if you want a spicier sauce.
- When pasta is done, drain well and mix well with the Alfredo sauce mixture. Sauce should coat pasta without appearing heavily sauced.
- Serve with a little more cheese on top and sprinkle with chopped parsley.