Pasta Milano

1 large head of garlic (or 2 small)
2 Tbsp butter/margarine
2 Tbsp flour
3/4 cups chicken broth
1 cup heavy cream
1/2 - 2/3 cup grated parmesan cheese
2-3 Tbsp olive oil
2 cups mushrooms, sliced or diced (your preference)
1/2 cup sun dried tomatoes, julienne cut (packed in oil)
1 boneless, skinless chicken breast
1/2 package bow tie pasta (or one 8-oz package)

Wrap garlic in foil. Bake at 400 degrees for 1 hour, or until soft. Let garlic cool slightly, then squeeze out garlic into a small dish. In a blender, blend 3/4 cups chicken broth with the roasted garlic until smooth (a few chunks are okay.) Set aside.

Heat a large skillet to medium-high heat. Cook the chicken breast in a bit of olive oil just until done, when juices run clear. Remove chicken from pan and slice. Add 1 Tbsp of olive oil to same skillet. Saute mushrooms and sun dried tomatoes for about 2-3 minutes, then add the sliced chicken back in. Leave everything in this pan, and set aside.

Tip: The next two steps (cooking pasta & making cream sauce) should be done at the same time.

Cook pasta according to package directions.

In a medium saucepan, melt 2 Tbsp butter. Whisk in 2 Tbsp flour and cook for 2- 3 minutes. Continue to whisk, and add the chicken broth & garlic mixture. When that is combined, add the 1 cup of heavy cream. Let the sauce simmer for 5 minutes to let it thicken a bit. If your pasta is not quite done, turn the cream sauce to low heat and stir occasionally so it doesn't stick.

Add 2/3 cup grated parmesan cheese to cream sauce. Return large skillet (chicken/mushrooms/tomatoes) to medium heat. Add in garlic cream sauce and stir to incorporate all of the chunky bits. Drain pasta, and add it to the skillet. Stir to coat pasta. Taste to see if it needs salt or pepper. When serving, sprinkle with more parmesan cheese, if desired. Enjoy!