Chicken Linguine with Pesto Sauce\r\n8 oz. linguine noodles\r\n10 oz. pkg. frozen broccoli, cauliflower and carrots\r\n1 cup Alfredo sauce\r\n1\/3 cup basil pesto\r\n1\/4 cup milk\r\n1 lb. deli-roasted chicken\r\nParmesan cheese\r\nIn a heavy 4-quart pot, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking.\r\nDrain and return to pot.\r\nWhile pasta is cooking, combine sauce, pesto and milk in a small bowl, and set aside. \r\nRemove chicken from bone, and discard skin. \r\nChop the chicken into bite size pieces.\r\nAdd chicken to cooking pot.\r\nAdd sauce mixture and toss to coat.\r\nHeat through.\r\nMore milk may be added to acquire desired consistency.\r\nTop with parmesan.\r\n\r\nEasy Refrigerator Rolls\r\n2 cups warm water or potato water\r\n2 pkg. dry yeast\r\n6 1\/2 to 7 cups Gold Medal flour\r\n1\/2 cup sugar\r\n1\/4 cup soft shortening\r\n2 tsp. salt\r\n1 egg\r\nDissolve yeast in water in a mixing bowl.\r\nAdd sugar, salt and about half the flour.\r\nBeat thoroughly for 2 minutes.\r\nAdd egg and shortening.\r\nGradually beat in remaining flour until smooth.\r\nCover with damp cloth.\r\nPlace in refrigerator and punch down occasionally.\r\nAbout 2 hours before baking, cut off the amount needed.\r\nReturn remaining dough to refrigerator.\r\nShape into rolls and place on greased baking sheet.\r\nBrush tops with melted butter.\r\nLet rise until light \u2013 about 1 1\/2 to 2 hours.\r\nHeat oven to 400\u00ba.\r\nBake 12 to 15 minutes.\r\nMakes 4 dozen rolls total.