Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs
Make Sauce- Melt 1 tsp butter in a large nonstick skillet. Add mushrooms; sauté 5 minutes, or until lightly browned and tender. Remove. Add half and half and sauce mix to skillet; stir to blend. Bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 3 minutes, or until thickened.
Stir in remaining 2 tsp butter, the mushrooms, chicken, sun-dried tomatoes and cheese. Cook, stirring, 1 minute to heat through.
Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot; add sauce, cooking water and parsley; toss to mix
season chicken with garlic powder, boullion, salt, pepper
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