I love when I find a really great recipe that allows me to use up what's on hand. I had sundried tomatoes from a salad I made last week, and found this recipe online. It was so easy to throw together and so delicious. I was wary of the condensed soup because sometimes it takes over a recipe, but I thought the taste of the dish wasn't dominated by the soup. It just tasted like a really yummy, creamy pasta dish. It was so good! Definitely a keeper. I served this rich pasta with a very simple spinach salad drizzled with a little red wine vinegar and olive oil. It was a great compliment to the taste of this dish.
Sundried Tomato and Chicken Pasta
1 (16 ounce) package farfalle pasta
1/4 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 Tbs dried parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water (I used the kind bottled in oil and drained them)
2 tablespoons Parmesan cheese
Cook pasta according to package directions.
Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of mushroom 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 Parmesan cheese. Toss cooked and drained pasta with chicken sauce. Serve warm.
Serves 4-6.
1 (16 ounce) package farfalle pasta
1/4 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 Tbs dried parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water (I used the kind bottled in oil and drained them)
2 tablespoons Parmesan cheese
Cook pasta according to package directions.
Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of mushroom 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 Parmesan cheese. Toss cooked and drained pasta with chicken sauce. Serve warm.
Serves 4-6.
Recipe adapted from Allrecipes.com.
Hi, I really want to try this -- is it cream of mushroom or chicken, and is it parmesean or romano cheese???
ReplyDeleteHi Nancy! I'm so glad other people are there to catch my silly mistakes. I was in a hurry when I posted this, and made my personal changes in the ingredient list but forgot to include them in the directions! Silly me. The truth is this could be made with either. The original recipe called for cream of chicken soup and Romano cheese, but I thought cream of mushroom would taste better and I only had Parmesan. So that's what I used. I edited the post to reflect my changes. Personally, I think the ultimate combo would be cream of mushroom soup and romano cheese. But the Parmesan tasted great.
ReplyDeleteMade this last week: hit. Made BBQ quesadillas this week: hit. Made calzones tonight: hit. I love your food blog!!!!!
ReplyDeleteLoved this!!
ReplyDelete