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

Chicken, Garlic, and Sundried Tomato Pasta

1 (16 oz) package farfalle pasta
1/2 c. butter
3 cloves garlic, minced
2 (10.75 oz) can cream of chicken soup
1 c. milk
1 Tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
3 cooked, boneless, skinless chicken breasts, cut into bite-size pieces
1/3 c. sun-dried tomatoes, rehydrated in water
2 Tbsp. grated Romano cheese

Cook pasta according to package directions; drain.

Meanwhile, in a large saucepan, melt butter or margarine. Add garlic and cook until it browns. Add soup and milk, stirring until smooth. Stir in parsley, salt, and pepper. Simmer for 2-3 minutes. Add chicken and hydrated tomatoes. Simmer for 6-8 minutes, then mix in cheese.

Toss drained pasta with chicken sauce. Serve warm.