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!
