21 pounds dry fettuccine pasta                         

75 cloves garlic, minced                                    

2 1/3 cups olive oil                                           

18 ¾ cups low sodium chicken broth

38 pounds skinless, boneless chicken breasts    

4 2/3 cups cider vinegar

37 red onions, sliced                                         

Salt & pepper to taste – go light on the salt            

37 julienned yellow bell peppers                                   

17 ½ pounds Greek yogurt

½ cup fresh chives, chopped                          

Directions:

Cook pasta as per package directions until al dente; drain.

Heat oil in skillet.  Sauté chicken and onions 3 minutes.  Add yellow pepper and continue cooking until chicken is no longer pink and vegetables are crisp-tender.  Add garlic, chicken broth, cider vinegar, salt and pepper.  Cook just until hot.  Blend in Greek yogurt and chives, and heat through.  Do not allow to boil.

Combine chicken mixture with hot pasta.

Notes: 

·       You could use garlic from a jar to save lots of time.

·       You can easily substitute canned chicken for the cubed cooked chicken.  Make sure you drain the chicken.  Add to onion and bell pepper mixture once veggies are cooked.

Calories: 549             

Sodium:  530 mg