A flexible recipe

One day Sally returns from getting her nails done. Always interesting. Susan,  is upscale and always has a good suggestion. On a recent visit it was her favorite meal at a local  dining establishment. Here goes..........Linguine tossed in an Alfredo sauce (could be jarred) with Thai chili sauce added to taste.

On top of that I added chicken pieces that were sauteed in 50/50 butter and olive oil, seasoned with a spice like Emeril's, of BBQ seasoning. The neat thing is that you could substitute shrimp, or pork for the chicken. Fish, like Tilapia, would also work. When I served to to the Chef and his wife, I forgot to serve that wonderful, heated through, Chiabata bread. Darn.

Never perfect but always working on it. (anonymous)