Ingredients:
1 pkg (7oz) farfalle pasta
3 Tbs chopped fresh cilantro or parsley
2 tsp. butter
2 C sliced mushrooms
1/4 C milk
1/4 C chicken broth
2 Tbs oil-packed sun-dried tomatoes, drained and finely chopped
4 oz. softened cream cheese (may add more for a creamy consistency if you'd like)
Grated Parmesan cheese
Fresh ground pepper
1-2 Cups cubed, cooked chicken (optional)
Directions:
Cook pasta according to package directions and drain. Toss pasta with cilantro or parsley; keep warm.
Melt butter in a 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionaly until tender; reduce heat to low. Stir in remaining ingredients and cook until hot.
Pour over warm pasta and toss. Top with Parmesan cheese and fresh ground pepper.
