Chicken Vegetable Pasta with Alfredo Sauce

-Karen McLeod

6 chicken half breasts
Grill Mates Garlic Herb and Wine marinade mix

Marinade the chicken for at least an hour according to the Grill Mates packet instructions. Fry or grill the chicken; then dice it.

1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
8 oz. sliced fresh mushrooms
16 oz. Penne pasta

Saute the peppers and mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook the pasta according to the package directions. Mix the pasta, the vegetables, and the chicken together in a large bowl.

1/2 c. butter
8 oz. cream cheese
1 clove garlic, minced
2 c. milk
6 oz. shredded Parmesan cheese
1/8 t. pepper
Parsley sprigs
Paprika

Slice the butter into a saucepan and melt over medium heat. Cut the cream cheese into cubes and add, with the garlic, stirring with a whisk until smooth. Whisk in the milk very gradually. Stir in the Parmesan cheese and pepper. Cook, stirring constantly, until the desired consistency. (If the sauce thickens up too much, whisk in a little more milk.) Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika. Serves 8.