Sundried Tomato Pasta

Recipe from Megan Bradshaw

INGREDIENTS
6 cups cooked farfalle (bow tie or mini-bow tie) pasta***
2 Tbs butter
3 cloves garlic, minced
1 (10.75 o unce) can condensed cream of chicken soup
1 cup milk
1 tablespoon dried parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2-3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes, drained
4 tablespoons grated Romano or parmesan cheese (not from the green can!)

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, stir in the dried parsley, salt, and ground fresh pepper. Blend milk and tomatoes gently in food processor or blender and add to pot. Let simmer for 5-10 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken and sauce. Serve warm. Add additional salt at table as needed.

**Cheapest (and largest) jars of sundried tomatoes can be found at Costco. Otherwise, smaller jars (enough to make this recipe 3 times) can be found in the canned and jarred tomato section in your regular grocery store, $3.99 at Wal-mart.

*Picture does not show tomatoes blended with milk. That is a recent change.

***I usually just make a whole box and measure it out after it's cooked, saving the rest in the fridge for a different dish. If you use too much pasta, it will taste bland and dry. Be sure you really only use 6 cups of COOKED pasta.