Recipe Chicken, Garlic, and Sundried Tomato Pasta (Pasta)

Required Ingredients:

• 1 (16 ounce) package farfalle 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, rehydrated in water
• 2 tablespoons grated Romano cheese

Preparing/Cooking:

• 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.

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