The dish Olive Garden stopped making!

I found its substitute. Finally. So happy.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked

2 cups frozen peas and carrots

1 lb. boneless skinless chicken breasts, cut into thin strips - marinated in italian dressing

1 onion, thinly sliced

1 small can mushrooms - or small bunch of fresh mushrooms

1/4 cup Italian Dressing

1 can (14 oz.) fat-free reduced-sodium chicken broth - I actually use 1/2 this amount

1/4 cup chopped fresh basil

1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend - I used more...

COOK pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 min.

MEANWHILE, cook and stir chicken in large nonstick skillet 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.

DRAIN pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.

Fudge Revel Bars

1 cup butter or marjarine

2 cups brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

1 tsp soda

1 tsp salt

3 cups quick-cooking oatmeal

Combine these ingredients and set aside.

Put the following in a double broiler (or sauce pan and cook over low heat till chips are melted)

12 ou. pkg. semi-sweet choc. chips

15 oz. can sweet and condensed milk

1/2 tsp salt

2 tbs butter.

1/2 cup nuts (optional)

2 tsp vanilla

Melt together. spread 2/3 of oatmeal mixture in 15x10 pan. Cover with chocolate mixture. Dot with remaining oatmeal. Bake at 350 for 25-30 minutes.

Jordan's Favorite!!!