Pasta!!

We had this at a friends house recently and it was SO yummy, I'm planning on making it for dinner tonight!

CHICKEN, GARLIC & SUNDRIED TOMATO PASTA   

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 (what I usually do is 2 or even 2 ½ large chicken breasts – a little more chicken than what this asks for, and a little less pasta – maybe 12-13 ounces pasta so it is more meaty but the “sauce ratio” is still the same)
1/3 cup sun-dried tomatoes, rehydrated in water and chopped into pieces
2 tablespoons grated Romano cheese (I use more, probably about ¼ cup or so)

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.