1 pkg. boneless, skinless chix breasts, cut up into 1" pieces
5 (yes 5) cloves garlic, crushed
1-2 T. butter (no margarine or artificial crap)

Melt butter.  Add crushed garlic.  Cook for one minute.  Add chix and cook (don’t brown)

SAUCE
4 T. real butter
4 T flour
2 c. milk
2 egg yokes (don’t need the whites, give to the dog)
4 T. heavy whipping cream
1 PKG Kraft parmesan cheese (the ungrated one, looks like part of a cheese wheel, I suppose its a  cup or so when you grate it, and you will grate it or cut it up into little chunks)
1 oz. Bottle liquid garlic (not garlic juice…schilling makes liquid garlic)
black pepper…(the more the better… looks pretty spotty when I make it..pepper should be noticed)
onion powder to taste

Melt butter.  Whisk in flour and cook roux a minute or two, don’t brown.  Whisk in milk.  Cook over medium heat until thick (it won’t be real thick, tho).    In a separate bowl, beat egg yolks and add whipping cream.  Add a small amount of the hot white sauce to bowl of yolks and cream, stirring constantly.  Add this mixture back into the hot white sauce, stirring constantly.  Add 1oz liquid garlic Stir.  Add parm cheese and melt.  Add pepper.  Lots if you like it.  Add a touch of onion powder, maybe a teaspoon.  Taste.  Add salt if necessary.

Cook ½ to ¾ pkg. PENNE PASTA.  Rinse in HOT water, drain, and stir in some melted butter (maybe 2 or 3 T.)

Steam 1# FRESH green beans with one or 2 red peppers (cut long and thin<can’t remember how to spell julienne>)

To finish:

Mix cooked pasta, cooked chix, cooked vegis, and sauce in LARGE bowl.

Don't forget the breath mints.