My Italian Cookin

You will need: shake-n-bake Parmesan Chicken, bake as directed

1 whole roasted garlic head (to roast, peel the majority of garlic skins, cut the very tips off the top, put in a sheet of tin foil, sprinkle some olive oil and close foil, bake 350 degrees for 30 min)

1.5-2 cups of parmesan cheese

noodles (I prefer real Italian noodles. We buy ours at Tony Caputo's in SLC)

Italian seasoning (I use the McCormic Grinders, it tastes the best)

1 quart of heavy whipping cream

1 large can of crushed tomatoes

Salt and pepper

First you pop out all the roasted garlic cloves from the head and blend them in a blender with the heavy cream. Put in a sauce pan and cook while stirring until it boils. Let it cook 15 mins. more. Keep stirring!!! On another burner have a pan with the crushed tomatoes heating up. Slowly stir in grated parmesan cheese to the cream mixture and stir until sauce is thick.

Depending on your noodles start them cooking. Italian noodles, I have learned, cook slower than you regular grocery store noodles. I will start cooking them when I start heating up the cream.
Slowly start pouring in the warmed crushed tomatoes into the cream mix. Add the Italian seasoning, salt and pepper.

I like to have the sauce mixed in with the pasta to serve. This makes a TON of sauce so make sure you have enough noodles to last a few leftover meals.

Don't forget your chicken. I like to cut mine up and mix it with my pasta
mangiare e gustare!

(eat and enjoy)