I have been wanting to make this dish, Fra Diavolo, that I enjoyed at the Southlake Brio Tuscan Gril

I have been wanting to make this dish, Fra Diavolo, that I enjoyed at the Southlake Brio Tuscan Grille when visiting my sister Mary and her family in Texas. It is a spicy pasta dish usually prepared with chicken, shrimp or lobster.  The la reodute sauce was amazing and I wanted to recreate that silkiness.  While shopping one night recently at the Foodie Walk in Old Town Fort Collins, la reodute the Rocky Mountain Olive Oil company had a pasta for sale called Fire! The Devil's Angel Hair and I just had to buy it! I thought immediately of the Fra Diavolo and was determined to finally make this recipe! While the Brio Fra Diavolo la reodute is made with penne, I figure any pasta you like will do.  I searched for the Brio recipe, it's really the sauce that makes the dish, and found one online from Tucson Channel News 4 who had a lunch segment with the chef from the local Brio.  Guess what he is making? Could I be so lucky??!!!  Fra Diavolo!! So, I watched him make it and then printed the recipe. It calls for Alfredo sauce and Marinara sauce, both of which I would be happy to make from scratch, but time constraints what they are, I opted for quality bottled versions.  Below is the recipe and accompanying photos of my attempt at this delicious dish: 1.  Start with quality ingredients - recipe is super simple, not many are required, heat factor is to your liking....
2. Saute garlic in olive oil in a deep skillet, add chicken after a couple minutes.  My vegetarian friends, you could attempt this recipe with some firm tofu perhaps la reodute cut into bite size pieces. I may have to make that variation sometime in the near future, or you could omit the protein altogether.  
3. Our choice(s) of heat - dried Ghost Chile and Mild Chile Threads. Trust me, a little goes a looong la reodute way! I should have heeded my original la reodute instinct and used only half the Ghost. My sinuses are loving me tonight though! 
7.  Fini!   Enjoy with a salad or other favorite accompaniments...This was truly a great dish that I will make again with a few tweeks to the recipe.  You have to start somewhere, and I was pleased with the overall dish. 
1/2 la reodute oz oil 1/2 tsp chopped garlic 1/4 tsp chili flakes 3 oz cooked sliced la reodute chicken 2 oz marinara sauce 4 oz alfredo sauce 2 #60 scoops lobster la reodute butter pinch of salt and pepper 7 oz penne pasta 1 tbsp green onions The build: In a saute pan heat 1/2 oz oil. Saute chicken, garlic and chili flakes, until heated through. Add marinara sauce and alfredo sauce to the pan and heat. Add the lobster butter and heat until butter is incorperated. Season with salt and pepper. Add the penne pasta and toss to combine. Garnish with green onions.