Mongolian Barbeque

While stationed at Minot AFB, ND...the Officer's Club served this up it was yummy and one of Ernie's all-time favorites.  Of course there are hundreds of variations.  Pick and choose your choice of noodle, or rice, meat, seafood, poultry or vegetarian, then top with your favorite vegetables (be creative) also choose a sauce like tereyaki, Alfredo mixed with red sauce (my favorite), garlic olive oil, or any sauce you enjoy. 

Ingredients:

1 lb chicken salt and peppered and then sauteed, cut up into bite size pieces
fresh veggies like broccoli, carrots, asparagus, cauliflower, green beans
4-5 garlic cloves, peeled
1 cup olive oil
1 lb pasta, cooked and drained
Parmesan cheese

Directions:

Add 1 tbsp of oil to an heat the pan to medium-high heat and saute the chicken until cooked,
Turn the heat down to low add the veggies and place a lid on the pan so they will steam and still be a bit crunchy.  Also, add 1 tbsp of water to help steam the veggies before you place the lid on.
Meanwhile, place 1 cup of oil into a small saucepan on low heat.  Place the peeled garlic into the oil and roast at a very low temperature for about 20 minutes. 

Cook pasta according to package. 

Assemble
Place pasta into bowl, toss the pasta with the garlic infused olive oil and then add chicken  and veggies.  Top with Parmesan and serve.