Ree Ree's Pepperoni Chicken

Every time that I try to change a recipe from the way it was intended, it never ends up well.
Like this time I decided to use jarred Alfredo instead of making my own.
Bow-tie Chicken Alfredo, aka in Which I am Not The Pioneer Woman

This time the recipe called for marinara sauce.
I just can't.
I substituted Spaghetti Sauce instead. While I am still not a true fan of it, it went way better than I knew the marinara would.

So here is what you need:
Two skinless, boneless, chicken breast.
Slice them into two pieces, you want them pretty thin.
Apparently, "you can't cut chicken with a bread knife!!"
Whatever.

Still too thick.

I seasoned them with salt, pepper, garlic powder, cumin, and paprika.

Melt some butter and olive oil over medium high heat, then add the chicken

Cook the salmonella out of it, then take it out, set it aside.

Instead of the marinara, I added a big ol' jar of Hunt's.

I then added salt, pepper, lots of garlic powder, some shakes of Italian seasoning, and some cilantro.
None of this would be necessary, however, if I would have used marinara.
But whatever.

Cook it til it's bubbly.
And yeah, don't forget to put a lid on it.

Add the cooked chicken, and let it swim around.

Get some pepperoni and sliced mozzarella ready......

That is pretty much it!
Assemble the pepperoni over the chicken, then the cheese, and I let the cheese melt and everything get warm while some garlic bread cooked in the oven.

You can serve it as it, over pasta, or as I did, with bread.

Let us stop pretending now, and you know that as soon as I snapped this that I  put the spinach on the table and put more bread in my plate.
And because I have issues, I took one bite like you are supposed to, then disassembled it.

Enjoy.
Sorry, Mrs. Drummond, I am sorry I keep butchering your recipes.