My daughter first had this dish at a friend’s house and fell in love so I asked for the recipe. It’s been a favorite ever since! Especially when I’m entertaining. Last week I hosted 12 adults for dinner, I doubled the recipe and added a mediterranean salad and bread sticks and it was perfect! Your family will love it! And for the vegetarians, just leave out the chicken.
Kelley Nicholson’s Pasta Milano
1 pkg. Farfalle Pasta (bowtie)
2 pkgs. Tyson fully cooked chicken breast cubed
Extra virgin olive oil (EVOO)
Jar of Sundried Tomato Paste (on the spaghetti/pizza sauce aisle, near basil pesto)
1 small onion, chopped
1 jar of mushrooms, pieces and bits, chopped small
1 jar of Bertolli Alfredo Sauce
1 small can of tomato sauce
Fix the pasta as directed…don’t drain until you are ready to mix into the sauce. In a large saute skillet, drizzle a tablespoon or so of EVOO, then brown onions and mushrooms, add sundried tomatoes, the chicken, the jar of Bertolli Alfredo sauce and the jar of tomato sauce. Add Oregano or Garlic Salt as you desire an mix ingredients really really well. Then, drain pasta and fold it into the sauce and you are ready to serve. Top with shredded parmesan.