From: Jenn@eatcakefordinner
1 pkg. Grill Mates Garlic Herb Wine Marinade packet
2 - 3 boneless chicken breasts
1 c. milk
2 oz. cream cheese
1 Tbl. flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/2 Tbl. butter
1 garlic clove, minced
1/2 (8 oz.) can tomato sauce, or more to taste
1 tsp. Italian seasoning
3/4 c. freshly grated Parmesan cheese
8 oz. penne pasta, cooked and drained
Prepare marinade according to package directions. Add the chicken and allow to marinate for several hours. Grill chicken until done (I grilled mine on the George Foreman) or you could bake in the oven, if you don't have a grill. Slice into strips.
For the Tomato Alfredo Sauce: Add milk, cream cheese, flour and salt to a blender. Blend until smooth. Heat 1/2 Tablespoon of butter in a medium skillet over medium heat. Add 1 clove of minced garlic and saute for 30 seconds. Add the sauce mixture and cook, whisking occasionally, until thickened and creamy; about 5-10 minutes. Stir in the tomato sauce, Italian seasoning and the Parmesan cheese and whisk until blended and cheese is melted. Stir in the cooked and drained pasta. Serve with sliced chicken. Serves 3-4.