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