CREAMY GARLIC CHICKEN OVER NOODLES


12 oz. pkg. egg noodles
4 Tbsp. butter
1 1/2 tsp. minced garlic in water
1 can condensed cream of chicken soup
3/4 c. milk
1 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
3-4 cooked chicken breasts, cut into bite-size pieces
1/2 c. sun-dried tomatoes, rehydrated in boiling water
1/4 c. grated Romano cheese

In a large pot, boil the noodles according to manufacturer's directions. Drain, set aside, and keep warm.

In the meantime, melt the butter in a large saucepan. Add the garlic, and saute until the garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the parsley, salt, and pepper. Let simmer for about 2-3 minutes.

Place the sun-dried tomatoes in a small bowl, and pour enough boiling water over to cover. Let stand about 30 seconds, then drain.

Toss the sauce with the pasta, and serve immediately.