Thursday, November 6, 2008

Chicken, Garlic, and Sun-dried Tomato Pasta

My friend and dinner group member made this for us and I had to have the recipe. I REALLY liked it. Hope you do too!

· 1 (16 ounce) package farfalle (bow tie) pasta
· 1/2 cup butter
· 3 cloves garlic, minced
· 1 (10.75 ounce) can condensed cream of chicken soup
· 1/2 cup milk
· 1 tablespoon dried parsley
· 1/2 teaspoon salt
· 1/4 teaspoon ground black pepper
· 3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
· 1/3 cup sun-dried tomatoes or so
· 2 tablespoons grated Romano cheese

In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken sauce. Serve warm. --so easy and so good. The sundried tomatoes are a little pricey, but the jar usually makes at least three or four batches. (Costco has a huge jar for much cheaper) I usually put in extra cheese just for fun. (comments from Johanna)

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