Zucchini Parmesan and Chicken & Sweet Pea Alfredo

Preheat oven to 350 degrees F (180 degrees C).

Slice each Zucchini (3) into about 1/3 inch discs. Sprinkle each side with salt. Heat olive oil in large skillet over medium high heat. Add salted zucchini to skillet and sauté until crisp-tender.

In a small baking dish arrange as many zucchini slices that can fit in a layer, top with a layer of Tomato Sauce (1 cup), a few pieces of Mozzarella Cheese (1 cup) a bit of Fresh Basil Leaves (to taste) and sprinkles of Parmesan Cheese (1 cup). Reserve some of the Parmesan for the main dish.

Continue the layers and evenly distribute all the ingredients, until all ingredients are used or dish is full.

Bake for 15-20 or until cheese is melting and bubbling. Serve while hot.

While appetizer bakes, heat olive oil in a large skillet over medium-high heat. Salt and pepper both sides of Chicken Breasts (2) breasts and cook until deep golden brown on both sides and cooked through the middle.

Remove from skillet and cut into thin strips and set aside.

Crush Garlic (2 cloves) to remove the peel, then mince. In the same skillet add 2 tbsp olive oil, stir in garlic; cook and stir for about 1 minute. Stir in Chicken Bouillon Cube (1), 1 cup water, salt, pepper and Penne Pasta (6 oz).

Bring to a boil, reduce heat to simmer, then cover and cook for 12-15 minutes or until pasta is tender. Stir occasionally.

Stir in Green Peas (1 cup), Kemps Heavy Whipping Cream (8 fl oz), and remaining parmesan cheese. Cook and stir about 2 minutes or until heated thorough.

Add in cooked chicken and top with Bacon Bits (1 Tbsp) if desired. Serve immediately.