-
1
Melt butter over low heat; do not let it get it brown.
-
2
Add garlic puree and let sweat for 2 minutes add remaining ingredients and simmer for approximately 10 minutes.
-
3
This is a 1x recipe, making around 1 gallon if memory serves me correctly.
-
4
Amounts in parentheses are for approximately 2 quarts.
-
5
For garlic, roast 2 to 3 heads of whole garlic.
-
6
Slice off top until you see cloves and pour approximately 1 tablespoon olive oil over each head.
-
7
Put in oven at 325 degrees F for around 1 hour or until they smell sweet.
-
8
After they cool, squeeze cloves out of the papery stuff and coarsely chop.
-
9
Cut up green, red and orange pepper into strips also red onion (1/4 by 1 inch strips).
-
10
They measure, per serving, 1 1/2 ounces green pepper, 1/2 ounce red and orange pepper and 1/2 ounce red onion and 1 ounce roasted garlic.
-
11
These are sauteed with the chicken.
-
12
Marinate chicken in Marzetti's lite ranch dressing, adding 1 tablespoon garlic puree and fresh parsley.
-
13
Use fresh chicken tenderloin strips.
-
14
There are 5 of these per serving.
-
15
You will cook the sauce while that simmers.
-
16
Saute chicken and veggies and toss with the amount of sauce ( approximately 6-8 fluid ounces per serving) toss hot angel hair pasta inches.
-
17
If you want less fat, evaporated milk also works in place of the cream.
-
18
One of my managers always insisted if we had to use whipping cream, Old Bay Seasoning was needed, about 1 teaspoon, but I really never agreed.
-
19
Mix pasta and sauce together.
-
20
Place in dish and top with chicken strips and pepper garnish.
-
21
( I found it is easier to put pasta in individual serving dish and add sauce and garnish.
-
22
Mix.
-
23
Place 5 chicken strips on top.
-
24
).
