Awesome! I don't like to waste great flavors, oils and make extra dirty dishes if I can avoid it. So, I made made a few minor adjustments that worked great for me. I used about 11 chicken tenderloins and a box of bow tie noodles, since that's what I had on hand. I agreed with other reviewers that this was an oily dish. Since the jar of whole sun dried tomatoes I used had about 3/4 cups to 1 cup oil in it, I only needed the oil from that. My Pesto was oily and you can always add olive oil as needed. Cooking chicken in the sun dried tomato oil gave it a fantastic flavor. I'm a cheese head, so I of course increased the amounts of cheese a little. I found it easier for me when assembling it to leave the pasta in a strainer while I made the cheese mixture in the same pot I used to the cook noodles in. Added the noodles back into that pot, stirred very well, and started heating the pot. I reheated the cooked sliced chicken in garlic using the same skillet I used to cook the chicken for about 3 minutes. This added a roasted garlic flavor to it and absorbed the left over oils and juices I used to cook the chicken in from the skillet. Then scraped the chicken and garlic into the cheesy noodle mixture and stirred. Awesome!
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Awesome! I don't like to waste great flavors, oils and make extra dirty dishes if I can avoid...