6 cups cooked farfalle (bow tie or mini-bow tie) pasta***
2 Tbs butter3 cloves garlic, minced (or 1 TBS from the jar)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 tablespoon dried parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2-3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes, drained
4 tablespoons grated Romano or parmesan cheese (not from the green can!)
DIRECTIONS
Cook and shred chicken
In a large pot with boiling salted water, cook pasta until desired softness. Drain, rinse with cold water, set aside.
While pasta is cooking, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup, stir in the dried parsley, salt, and ground fresh pepper. Blend milk and tomatoes gently in food processor or blender and add to pot. Let simmer for 5-10 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken and sauce. Serve warm. Add additional salt at table as needed.
***I usually just make a whole box and measure it out after it's cooked, saving the rest in the fridge for a different dish. If you use too much pasta, it will taste bland and dry. Be sure you really only use 6 cups of COOKED pasta.