| 1 | bunch(s) | parsley |
| 1 | pkg(s) | sundried tomatos |
| 1 | tbsp | canola oil |
| 1.5 | lb | chicken breasts |
| 1.25 | lb | cream of chicken soup |
| 1 | lb | Farfalle (Bowtie) Pasta |
| 8 | clove | garlic |
| 1 | cup | milk |
| 1 | tbsp | olive oil |
| 0.5 | tsp | pepper, black |
| 0.5 | cup | romano cheese |
| 1 | tsp | salt |
1. Bake chicken at 350-375 degrees for 35-40 minutes, or until the juice runs clear when you poke it with a knife. (No raw chicken)
2. While the chicken is baking, cut sundried tomatoes into pieces about the size of your fingernail. Then let them sit in a bowl of warm water. (Rehydrate them)
3. Chop fresh parsley into small pieces, a little smaller than the sundried tomatoes. (Ingredients similar sizes mix better)
4. Chop fresh garlic. Put into a bowl. (The more garlic, the better.)
5. When there is about 20 minutes left on the chicken, put a pot of water on to boil for the pasta.
5. Put a mix of olive oil and canola oil AND NOT BUTTER into a large pot. Then add the garlic. Stir the garlic occassionally. Cook until most of the garlic has browned.
6. Meanwhile, chop the chicken into small pieces, a little bigger than the sundried tomatoes. (You want all the chopped ingredients finely chopped. It tastes better. Trust me.)
7. Turn the heat down to medium/low, and add the cream of chicken soup and milk. Stir (preferrably with a wisk) until there are no soup chunks.
8. Add the salt, pepper, and parsley to the sauce. Stir well. Keep the heat on low. Stir well so the sauce doesn't burn on the bottom.
9. When the water is boiling, add the pasta, cook for about 10-12 minutes, or until al dente (not too soft)
10. Drain the sundried tomatoes that were sitting in water. It's okay if there is a little water left.
11. After the parsley has been added, cook a little longer on low heat. Then after about 4 minutes, add the chicken and sundried tomatoes. Cook for about 8-10 minutes, or until everything is coated and has a chance to soak in, but not too long, or it loses pizazz. This is not a crockpot dish.
12. When pasta is cooked, strain it, but do not rinse. Do not add olive oil or butter.
13. Turn off the stove for the sauce. Mix pasta into sauce. (Much better than mixing sauce into pasta...it just is.)
14. Mix well...very well...then add Romano cheese and mix that too. You can skip this step and use it after if it violates Kosher rules.
15. Enjoy the pasta. It's epic!!!!!