About this recipe:An easy dish, which is full of flavour. Great use of leftover chicken. Use another pasta shape - such as fusilli or penne. I created this recipe for my wife.
450g farfalle pasta
3 cloves garlic, minced
1 (295g) tin condensed cream of chicken soup
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless chicken breast fillets, cut into bite-size pieces
5 tablespoons chopped sun-dried tomatoes, rehydrated in water
2 tablespoons grated Pecorino Romano cheese
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Method Prep:15min › Cook:15min › Ready in:30min
In a large pan 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 sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Pecorino Romano cheese.
Toss cooked and drained pasta with chicken sauce. Serve warm.