6-8oz. pasta - Cook the pasta about half way, then drain and rinse in ice water until well chilled to turn this into resistant starch. While this is chilling, combine the following ingredients for the sauce.
1 can cream of mushroom soup
1 jar of your favorite Alfredo sauce
1/2-1c chicken bone broth
1/2c Marsala cooking wine
Simmer the sauce over low heat, season with black and cayenne pepper, granulated garlic and garlic salt until it bubbles and thickens a bit. Sauté 8oz. mushrooms over low heat in 2-3T black truffle oil. Add a little more Marsala. When the mushrooms are nicely browned add the chopped vegetables:
4 seedless mini peppers
1/2 large onion
Simmer over low heat, covered until the celery is crisp-tender. Add 1 can drained-rinsed diced water chestnuts, the chilled-drained pasta and 11oz. roasted chicken. Mix together gently, pour into a glass baking dish and sprinkle the top with 4oz. crushed salad croutons. Bake 20-30 minutes.
Serve with a big mixed green salad, which is what I'll have next time. This time it was some of those red white and green lemon-butter vegetables. . .Lin
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