Chicken, Garlic, and Sundried Tomato Pasta recipe

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Ingredients

1 (16 ounce) package farfalle pasta
½ cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
⅓ cup sun-dried tomatoes, rehydrated in water
2 tablespoons grated Romano cheese

Nutrition Info

438 calories
carbohydrate: 46.3 g
cholesterol: 67.6 mg
fat: 18.9 g
fiber: 2.3 g
protein: 21.4 g
saturatedFat: 9.6 g
servingSize: -
sodium: 537 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

  2. 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.

  3. Toss cooked and drained pasta with chicken sauce. Serve warm.

Recipe Yield

8 servings

Recipe Note

I created this recipe for my wife. You can't go wrong with pasta, garlic, chicken, Romano cheese, and sun dried tomatoes! Steamed asparagus makes a great side dish.

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