Pasta Milano v.2

(more versions)
6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired

Cook the pasta as directed on package. Meanwhile, sauté butter
and mushrooms about 30 seconds. Add the roasted garlic cream
sauce and Parmesan; heat thoroughly. Remove pasta from water
and drain. Add pasta to the sauté pan and mix well. Garnish
with Parmesan cheese and Italian parsley sprig.

RECIPE FOR ROASTED GARLIC CREAM SAUCE…*
Can be used for the 36 oz. of Roasted Garlic Cream Sauce
required in the Pasta Milano recipe.

1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley – coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese – grated

In a blender process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and 2 tablespoons
of the parsley. Bring to a boil, then simmer for 15 minutes.

Add salt and Parmesan to mixture, stir until sauce has thickened.
———————————————————–
Macaroni Grill’s Pasta Milano

3 oz. butter
9 oz. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter over
medium-high heat; add mushrooms and saute for about 30 seconds.
Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce
and Parmesan; heat thoroughly.
Remove pasta from water and drain. Add pasta to the saute pan and
mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce:
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and parsley.
Bring to a boil, then simmer for 15 minutes. Add salt and Parmesan
to mixture, stir until sauce has thickened.

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