This makes a large qty. so you'll want to halve or quarter.

PASTA MILANO
Romano’s Macaroni Grill Restaurant

36 oz. uncooked bowtie pasta (about 6 oz. per serving)
6 oz. butter
12 oz. mushrooms, sliced
36 oz. Roasted Garlic Cream Sauce (recipe follows)
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
6 Tbsp. finely grated Parmesan cheese (plus additional for garnish)
Italian parsley sprig, if desired

Cook the pasta as directed on package.

Meanwhile, saute butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce, chicken, sun-dried tomatoes and Parmesan; heat thoroughly.

Remove pasta from water and drain. Add pasta to the saute pan and mix well. Garnish with additional Parmesan cheese and Italian parsley sprig.

ROASTED GARLIC CREAM SAUCE
Can be used for the 36 oz. of Roasted Garlic Cream Sauce required in the Pasta Milano recipe.

1 quart heavy (whipping) cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh parsley
1 pound pasta
2 teaspoons salt
1 cupgrated Parmesan cheese

In a blender process cream and roasted garlic until smooth.

In a large saucepan, combine garlic cream, pepper, and 2 tablespoons of the parsley. Bring to a boil, then simmer for 15 minutes. Add salt and Parmesan to mixture, stir until sauce has thickened.