NAWCADWAR ENGINE 69 CHICKEN

[Marc]

[quote name='1958 F.W.D.' post='10492' date='Jul 16 2006, 16:43 ']This recipe was a favorite of the firefighters at the NAVAL AIR WARFARE CENTER, AIRCRAFT DIVISION, WARMINSTER PENNSYLVANIA Fire Department, Bucks County Engine 69.



NAWCADWAR FD Closed permanently in March of 1998. This recipe is dedicated to the 50+ years of men who served there, but most of all, to the members of the "A" Platoon with whom I worked with for 2 years.....



You can make this with chicken halves or quarters, but I prefer boneless, skinless breasts. Costs more in the end, but easier to cook in my opinion. If using halves, allow one per man.



4-5 pounds of boneless/skinless breasts will feed 8-10 guys



2 large bottles of italian salad dressing



3-4 large garlic cloves



2 TBS ground basil



4 TBS montreal chicken seasoning



3-4 pounds of pasta (can use ziti, linguini or spagetti.)



3/4 cup of grated parmesean cheese



1/2 cup hormel bacon pieces



1 stick of butter



3/4 cup of the broth from cooking the chicken

Place chicken in large baking pans. soak with the salad dressing, just until the sides of the chicken pieces are covered. Sprinkle the seasonings over the tops. Cover with foil & marinate minimum of 4 hours. Preferably 8.



Leaving foil on, bake in a preheated oven at 350 degrees for about 45 mins. (Time varies if you use halves compared to breasts)



Towards the end of the cook time for the chicken, prepare the pasta and drain it off. In a large pot, melt the butter into the pasta, mixing well. Toss in the bacon pieces, the broth and the grated cheese. Serve the chicken over the pasta.



Goes well with garlic bread or plain italian bread, and a nice salad.[/quote]



2 buddies of mine worked as Firemen at this Dept. in the summer of '96. One is on the job in Cherry Hill, NJ now (He met his future wife while working there), and the other later became an F.D.N.Y. EMT.