Chicken, Garlic, and Sundried Tomato Pasta

Chicken, Garlic, and Sundried Tomato Pasta

269 Reviews 15 Pics
Damon Morrison
Recipe by  Damon Morrison

“I created this recipe for my wife. You can't go wrong with pasta, garlic, chicken, Romano cheese, and sun dried tomatoes! Steamed asparagus makes a great side dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  2. 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.
  3. Toss cooked and drained pasta with chicken sauce. Serve warm.

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Reviews (269)

Rate This Recipe
Jaime
72

Jaime

This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!

CORITA
57

CORITA

I tried this recipe and absolutely loved it. I added white wine, used olive oil instead of butter (and used less than the listed amount of fat), and added extra sundried tomatoes that I made myself. I have been looking for a way to use up all these dried tomatoes, and this is wonderful! I also used penne pasta, but only half the called for amount, and had just the right amount of sauce. Thank you for a great recipe.

RogueOnion8
40

RogueOnion8

I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 21.4 g
  • 43%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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