Chicken Pasta Fra Diavolo

• 3 tablespoons olive oil
• 3 to 4 tablespoons chopped garlic
• 1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)
• 2 teaspoons red pepper flakes or more to taste
• 1 1/2 cups prepared Alfredo sauce
• 3 cups prepared marinara sauce
• 2 tablespoons lobster base (see note)
• 6 tablespoons (3/4 stick) unsalted butter
• 1 pound penne, cooked al dente and drained
• Salt
• Ground black pepper
• 1/2 cup sliced green onions

1. In a large pot, heat oil over medium heat. Add garlic, chicken and pepper flakes, and saute 1 minute. Add Alfredo and marinara sauces and simmer for 2 minutes. Add lobster base and whisk until dissolved; stir in butter and hot pasta. Continue to simmer 3 minutes, stirring until butter has melted. Season to taste with salt and pepper; garnish with green onions.
2. Per serving: 1,103 calories; 51.5g fat (42 percent calories from fat); 20g saturated fat; 147mg cholesterol; 45g protein; 115g carbohydrate; 24g sugar; 5g fiber; 2,374mg sodium; 173mg calcium.
3. Note: Lobster base is a pastelike, concentrated bouillon, usually found near the soups at gourmet markets.

olive oil, garlic, skinless, red pepper, alfredo sauce, marinara sauce, lobster, butter, penne, salt, ground black pepper, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-pasta-fra-diavolo-50069589 (may not work)