Chicken Alfredo with Vegetables

Ingredients

1 ¾ cups	Olive oil
18 ¼ lbs.	Chicken breasts, sliced into strips
4 cups/3 ½ qt.	Alfredo sauce
3 ½ cups	Shredded parmesan cheese
4 Tbs.	Salt
4 Tsps.	Ground black pepper
56 lbs.	FLAV-R-PAC® Grande Classic Malibu Blend
1 ½ cups	Sundried tomatoes packed in oil, drained
½ lbs.	Parsley

Directions

1. In each of two large skillets, heat half of the oil. Add sliced chicken and cook until no longer pink. Add Alfredo sauce, Parmesan cheese, salt and pepper. Heat until hot.
2. Add 1 gallon of water to each of 6 large stockpots and divide the FLAV-R-PAC Grande Classics Malibu Blend Vegetables among the pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain. OR Steam vegetables in a pressureless steamer (2 1/4 bags per slotted, full steam table pan) for 4 minutes. Divide cooked vegetables into 6 hotel pans or large containers.
3. Divide chicken and heated sauce among cooked vegetables and gently toss.
4. Mix gently and serve. FOR INDIVIDUAL SERVICE: Plate 14 ounces of Alfredo Chicken with Vegetables and garnish with sundried tomatoes and parsley. FOR VOLUME FEEDING: Fill hotel pans with hot Alfredo Chicken. Arrange sundried tomatoes and parsley around the edge of the pan.

Yield:100 (12 ounce) Entrée Servings