This is a "copycat" recipe for Pasta Milano that I've perfected over several attempts. We now honestly enjoy it more at home than the restaurant, because we can control the pasta-to-sauce ratio when we serve ourselves.

First prepare the Alfredo sauce -- it is added to the actual recipe below.

Alfredo sauce ingredients:

¼ cup butter
1 cup heavy cream
1 clove garlic, crushed
1½ cups grated fresh Parmesan cheese
¼ cup chopped fresh parsley

1. Melt butter in medium sauce pan over medium-low heat.
2. Add cream and simmer for five minutes.
3. Then add garlic and cheese and whisk quickly, heating through.
4. Stir in parsley and add to recipe below.

Pasta Milano ingredients:

1 tsp. olive oil
1 tsp. roasted garlic
1 cup sliced mushrooms
1 Tbsp. sun dried tomatoes
1 tsp. fresh parsley
2 oz. chicken stock
3-5 oz. cooked pulled chicken*
1 cup Alfredo sauce
4 oz. cooked bow tie pasta (about 2 cups cooked)
1 Tbsp. grated fresh Parmesan cheese

1. Heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.
2. Add Alfredo sauce, bow tie pasta and toss.
3. Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.

* I use Perdue Short Cuts Italian Style Carved Chicken Breast

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