O’ Callaghan’s Catering’s Marinaded Chicken w/Pasta Alfredo

4 skinless, boneless chicken breast halves

1-1/2 cups Wishbone Italian salad dressing

1 tablespoon olive oil

1-pound combined vegetables (mushrooms, zucchini, yellow squash, yellow peppers, red peppers, onions, broccoli, cauliflower or asparagus) can use a bag of frozen mix

¼ pound butter

½ cup flour

1 tsp salt

1 tsp garlic powder

1-1/2 tablespoon chicken base

1-pint heavy whipping cream

1 quart milk

½ cups grated parmesan cheese

Dash of crushed red pepper optional

Marinate chicken in dressing over night or at least 8-hours Grill, cut in strips.

Saute’ vegies in olive oil

To make sauce, melt butter in heavy saucepan over medium heat. Add flour. Whisk until smooth. Add salt, garlic powder and chicken base. Stir. Add cream and milk. Stir and cook until thickened. Add ½ cup Parmesan cheese and cook 3 to five minutes. This makes a big batch. Could be cut in half to 2/3rds the amount if just serving it up, rather than in a casserole.

For a casserole, fix 2 cups uncooked penne pasta, toss with chicken and vegies. Pour cream mixture over that and mix. Pour in lightly buttered 9 X 13 x 2” baking dish. Sprinkle with Parmesan. ??? Cover dish with plastic wrap and then with foil. Bake in a hot 350 oven for 15 to 20 minutes. Makes 6-8 servings. Curious Journal 15Oct97