2 nights ago I read about the "marinades for grilling chicken" on another thread, and that night made chicken thighs, marinated in zesty italian dressing. Then, after roux-talking with you, yesterday, I made a pasta primavera kind of a meal, by making a roux (heavy on the Garlic Garni) with onions and lots of milk. Then I tossed in cooked penne. I put it into pasta bowls and topped it with the cut up leftovers of the grilled chicken, julienned baby carrots and the leftover peas from the night before. (They were cooked in a skillet with butter and more Garlic Garni.
So, thank you for dinner - it was great!