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Ingredients

• 450g farfalle pasta
• 110g butter
• 3 cloves garlic, minced
• 1 (295g) tin condensed cream of chicken soup
• 120ml milk
• 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

Description

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.

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