From the kitchen of Stephanie Knewasser.   Chicken,
shells, carrots, broccoli & corn are tossed with a
creamy garlic sauce.  A touch of cayenne gives it a
little kick.  Also good with ham.
Cook according to directions:
2 c small shells

In a steamer:
1 1/2 c sliced carrots
2 c broccoli
1 c corn

In another pot, over low heat:
3 Tbsp butter or margarine
3 garlic cloves, minced
1/8 tsp cayenne
When butter is melted, add:
1/2 pint heavy cream (1 c)
3/4 c chicken broth
Simmer until slightly thickened.
Add:
1/2 - 1 tsp basil
1/2 c Romano cheese
This makes a lot of sauce.  You will not use it all.
You may not even use half of it.  Spoon the sauce
over pasta & veggies a little at a time until it's well
coated.  Store the rest in the freezer for later use.

Season with:
salt & pepper, to taste
additional
Romano cheese
Fold in fully cooked chicken or ham, cubed.
"Legend says, when you can't sleep at night, it's
because you're awake in someone else's dream."
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