Uses from this basket: Cauliflower, carrots, onion
Other produce: Garlic
- 1 lb. chicken tenders
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup Italian dressing
- 1 head cauliflower
- 3 carrots
- 8 ounces penne pasta
- 8 ounces Velveeta
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt & pepper
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 3/4 cup half and half
- 3/4 cup seasoned bread crumbs
- 1/4 olive oil or butter
- 1/2 cup grated Parmesan cheese
Cook chicken tenders, onion, and garlic in Italian dressing until liquid is mostly evaporated.
Cut up cauliflower and carrots. Steam them until crisp tender.
Cook pasta until al dente.
Mix chicken, pasta, and vegetables in a big bowl with Velveeta, garlic powder, Italian seasoning, and salt & pepper to taste.
Layer half the chicken/pasta/veggie mix in a 9 x 13 pan. Cover with 1/2 C. grated mozzarella and 1/2 C. grated cheddar. Layer the other half of the chicken pasta/veggie mix. Cover with 1/2 C. grated mozzarella and 1/2 C. grated cheddar. Pour half-and-half over pan. Sprinkle bread crumbs and dot with butter, or sprinkle with olive oil. Cover with grated Parmesan and cook in a 350 degree oven until bubbly (30-40 min).
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