Bowtie Alfredo with Grilled Chicken and Roasted Vegetables
Sounds super fancy, but is surprisingly simple to make.
Ingredients
- 25 lbs boneless chicken breasts
- 12 x 12 oz boxes bowtie (farfalle) pasta
- 5 quarts heavy cream
- 10 sticks unsalted butter
- 4 x 24oz containers grated parmesan cheese
- salt, pepper, parsley
- 5 x 16 oz bottles zesty Italian dressing (4 for marinade, 1 for veggies)
- 18 zucchini, chopped into half rounds
- 2 red onions, chopped into large chunks
- 8 red or yellow bell pepper, chopped into chunks
Instructions
- Lay out chicken breasts in full steam pans and cover in 4 bottles of Italian dressing. Set aside to marinate for an hour or so.
- In a large pot of boiling salted water and cook pasta to al dente according to box instructions. Drain and set aside.
- In a large pot bring the cream to a simmer over med-high heat. Add butter and stir until melted. Stir in parmesan until melted an incorporated. Season as desired with salt, pepper and parsley. Hold over low heat, stirring occasionally until ready to serve.
- Cook chicken in a large skillet or on the grill until no longer pink inside. Remove from heat, let rest 5 minutes, then slice into bite sized pieces.
- Add chopped vegetables to 3 full steam pans and pour 1 bottle of Italian dressing over them. Roast at 425℉ for 20 minutes, season with salt as desired.
- To serve, divide the pasta into 3-4 full steam pans. Pour sauce evenly over and stir gently to disperse. Serve chicken on top of pasta.
Notes
Your campers will feel like celebrities being served such a meal. If you’d like to add garlic bread the kids would be over the moon.
