Summer is finally here and that means firing up the grill at our house.  One of our favorite meals to fix is Chicken Pasta Alfredo.  I like to use the curly egg noodles that come from Rainy Day Foods.  You can get them in a 6 gallon bucket, 10 lb. box, or #10 can.  We use these quite often so I always keep a bucket or two on hand.   I simply boil them in water for 5-6 minutes, drain, and add them to whatever dish I am making.  These noodles are so versatile that I use them in casseroles, soups and stroganoffs.  This recipe is very easy which I like for those busy summer nights.  Here it is:

Wash and Grill any or all of these items: 

1 Red Pepper

1 Green Pepper

1 Red Onion

1 package Mushrooms

1 Zucchini Squash

1 Yellow Crookneck Squash

2 or 3  Boneless Chicken Breasts

(leave everything whole or in big pieces for cooking; slice after cooking)

[caption id="attachment_2177" align="alignleft" width="300"] meat and vegetables[/caption]        

Cook 6 cups Noodles and toss with a little olive oil.

Alfredo Sauce recipe:

¾ c. butter

2 c. half and half

1 c. grated Parmesan cheese

1 T. parsley flakes

Salt and Pepper to taste

Heat butter and half-and-half over low heat until butter is melted.  Stir in remaining ingredients; keep warm over low heat.  Pour over noodles, vegetables, and chicken.  Enjoy.

[caption id="attachment_2178" align="alignleft" width="225"] Chicken Pasta Alfredo[/caption]         Contributed by Pam Higley Share