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

PASTA MILANO
Romano’s Macaroni Grill Restaurant

6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired

Cook the pasta as directed on package. Meanwhile, sauté butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.

RECIPE FOR 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 cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley - coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese - grated

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.