Recipe: Garlic Chicken Pasta

I really love the Garlic Chicken pasta dish at the Brown Bottle restaurant here in Iowa City.  I have created a close match.  It is pretty darn good.  Invite some friends over or get ready to eat left overs for awhile.  It makes a lot (easily serves 6-8)!

Garlic Chicken Pasta

2 lbs boneless/skinless chicken breasts (about 3 large breasts)

12oz. -16 oz. pasta (linquine or rotini work well)

Veggies:

1 package fresh sliced mushrooms

1 cup frozen peas or fresh peapods

1 red onion, chopped

1/2 cup sundried tomatoes, sliced (I use the jarred variety, in oil)

Sauce:

2 cans cream of mushroom or cream of chicken soup (Meghann- I used one of each for the batch last night) 

1 cup milk

1/2 cup grated parmesan cheese

2 TBSP dried parley

6-8 cloves of garlic

1/4 tsp. black pepper

Cut raw chicken into small chunks.  Saute in olive oil to cook through.

Meanwhile, cook pasta in boiling water as directed.

Saute veggies in a seperate pan (or they can be added to the chicken)

In seperate pan, combine all of the sauce incredients until nice and hot- no need to bring to a boil.

Combine cooked chicken, veggies, pasta, and sauce.  Serve and enjoy!

Oh and here's a picture of Jack from this morning.  Such a cute little bear!