Pasta Milano

6 Jan

4 chicken breast

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 ( 36 oz) package farfalle pasta

4 tablespoons butter

1 ½ cups sun-dried tomatoes

1 pound button mushrooms, sliced

1 quart heavy cream

1 tablespoon roasted garlic

½ teaspoon black pepper

2 teaspoons salt

1 cup fresh parmesan cheese, grated

Wash and dry chicken. Mix garlic powder, salt and pepper, sprinkle on both sides of chicken. Cook chicken on stove top grill or in large skillet until juices run clear. Set aside. Cook pasta according to package directions. Meanwhile saute mushrooms and tomatoes in butter until soft. Place heavy cream, roasted garlic, salt, pepper and cheese in food processor and puree.

Place cream mixture in large saucepan and bring to a boil over medium heat. Lower heat and simmer 15 minutes or until thickened. Mix in mushrooms and tomatoes then add to cooked pasta. Slice chicken and place on top of pasta. Garnish with parsley and parmesan cheese.

Serves 4

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