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Pasta Milano Recipe


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     Pasta Milano

Category   Entrees - Maindishes
Sub Category   None

3 boneless, skinless chicken breasts
2T olive oil
1/2 jar julienne cut sundried tomatoes
1 small container fresh sliced mushrooms
1 small garlic clove, crushed
1 jar alfredo sauce
1/2 jar Original Prego red sauce
2T kosher salt
1T olive oil
1/2 box bowtie pasta

Cut up the chicken breasts into small chunks. Fry in a frying pan with 2T olive oil until cooked through. Set aside. Combine next three ingredients in a frying pan with 2 tbsp olive oil and saute until mushrooms are cooked (low heat).
In a large sauce pan combine cooked chicken, mushroom and sundried tomatoes mixture and the sauces and keep on a low heat.
In a large sauce pan filled with water and 1T of kosher salt and 1T of olive oil, bring to a boil and add 1/2 box of bow tie pasta and cook till al dente.
Toss pasta and sauce mixture in a pasta bowl and serve! (I make the sauce and chicken in the morning and keep it in the fridge and then heat it up for dinner and make the pasta fresh)

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