Known for its color rather than its temperature, Caldera Chicken resulted from an abundant tomato harvest in the late 19th century.

INGREDIENTS

• 2 pounds chicken breast
• 16 ounces alfredo sauce
• 26 ounces tomato and basil sauce
• 1 pound pasta

STEPS

1. Boil 3 quarts to 1 gallon of water in a double-boiler.
2. Cut chicken into 2-inch strips or 1-inch square chunks.
3. When water begins to boil, add pasta evenly and cook for 5 minutes. Add chicken and cook for 5 to 7 minutes or until pasta becomes firm to the bite (al dente) and chicken is cooked.
4. Drain water and shake pasta and chicken. Empty double-boiler insert into pot and stir in sauces thoroughly. Cook on medium heat for five minutes, stirring occasionally. Serve.

SERVES

6 to 8

HEART-HAPPY

• Substitute low-calorie alfredo sauce:
  • 1 can evaporated skim milk
  • 6 ounces low-fat Parmesan cheese
• Warm milk and add cheese until melted and thickened; add pepper to taste.

SUBMITTED BY

The Calder Club