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Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped (about 1 cup)
- 1/3 c. sun dried tomatoes, cut into thin strips
- 2 garlic cloves, minced
- 1 can (10 3/4 oz) cream of chicken soup
- 1 cup milk
- 2 Tablespoons thinly sliced basil leaves, fresh
- 6 cups bow tie pasta (farfalle), cooked and drained
- 2 Tablespoons grated Parmesan cheese
- freshly ground black pepper
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
1. Heat the oil in a 10 inch skillet over medium heat. add the onion and cook until tender.
2. Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbly, stirring occasionally.
3. Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with cheese and season with black pepper, if desired.
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