- 8 oz gluten free pasta
- 1/2 oz extra virgin olive oil
- 5 oz chicken breast (sliced thin)
- 6 oz heavy cream
- 2 oz marinara
- 1 oz plus 1/2 oz Frank's hot sauce
- 1 oz fontina cheese (shredded)
- 1 oz butter
- pinch salt and pepper
In a large stock pot, bring water to a rolling boil. Add pasta and cook to al dente and strain.
Heat a saute pan over high heat. Add olive oil and chicken. Cook chicken for about 2 minutes.
Add heavy cream, 1 oz of hot sauce and marinara sauce. Reduce by 50%, then turn off heat.
Add fontina cheese, stir until cheese is melted.
Add pasta, toss with chicken and sauce, drizzle with remaining hot sauce.