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Chicken, Garlic, and Sundried Tomato Pasta Recipe

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This recipe for Chicken, Garlic, and Sundried Tomato Pasta, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 pkg. (16 oz.) farfalle pasta
1/2 c. butter
3 cloves garlic - minced
1 can cream of chicken soup
1/2 c. milk
1 T. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1 bag of Tyson cooked diced chicken
1/3 c. sundried tomatoes - rehydrated in water
2 T. grated Romano cheese

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 (don't burn). Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and pepper. Let simmer for 2-3 minutes. Add chicken and hydrated sundried tomatoes. Simmer for 6-8 minutes. Mix in grated Romano cheese.
Toss cooked and drained pasta with sauce. Serve warm.




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