Chicken, Garlic, and Sundried Tomato Pasta

SUBMITTED BY: Damon Morrison PHOTO BY: MARCIPHEE

"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."

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 (16 ounce) package farfalle pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water
2 tablespoons grated Romano cheese

READ REVIEWS (171)

DIRECTIONS

In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
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.
Toss cooked and drained pasta with chicken sauce. Serve warm.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 12, 2004 by RogueOnion

I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.

18 users found this review helpful

Reviewed on Aug. 29, 2002 by GINNYG

Great recipe! The only change I made is adding a little white wine to the sauce as it was cooking. Will make again!

12 users found this review helpful

Reviewed on Mar. 14, 2006 by Jaime

This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!

8 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 438

Total Fat: 19g
Cholesterol: 68mg
Sodium: 624mg
Total Carbs: 46.2g
Dietary Fiber: 2.3g
Protein: 21.5g

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