Chicken Alfredo Macaroni

I am very picky about what recipes make it into my recipe box. My recipe box is full of only the primo recipes. In fact, not everything I post here makes it to the box. I made this for the 1st time tonight and Ryan asked me to "please but this one in the box." That's the utmost of compliments!

From Cardo's Farm Project: Squash, jalapenos, sun gold tomatoes (the small cherry tomatoes), garlic.
From Homestead Farms: The chicken. This is from a chicken I slow cooked a few days ago.

Chop a handful of garlic. These are farm fresh! Nice and sticky & very fragrant.

These are the veggies I had in my fridge. So I just chopped everything up and roasted everything together.

Olive oil

Basil

Toss everything together. Spread on a cookie sheet. Cook at 375 for about 20 minutes.

Boil penne pasta in salted water according to package directions.

On med heat, add 2 tblsp. butter and few cloves of chopped garlic.

Add about 1 tblsp garlic (fresh or dried).

Add 1 pint of heavy cream.

Add salt and pepper.

Bring to a boil then reduce heat to low. Simmer 5-10 minutes.

Add about 1 cup of Parmesan.

Add about a cup of the starchy water from the pasta.

Drain the pasta and add it to the sauce.

Add a couple cups of shredded chicken. I slow cooked this a couple days ago.

Be sure to occasionally stir the veggies.

I had about half a cup of Monterrey jack cheese. I topped the macaroni with that and some parm.

Top with a little paprika. Put in the oven at 375 for about 15 minutes.

How pretty are those sun golds?! I chopped the big ones.

Top the macaroni with the sun gold tomatoes.