20 Minute Tuscan Pasta (Freezer Meal Too)

From Six Sisters Stuff

Ingredients:

• 1 (16-oz) box of bowtie pasta
• 4 tbsp butter
• 4 cloves garlic, finely minced
• 1/2 tbsp dried basil
• 8-oz cream cheese, softened and cut into 8 pieces
• 8-oz jar of sun-dried tomatoes, rinsed, dried, and chopped
• 2 cups milk
• 6-oz parmesan cheese, grated (about two cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 cup chicken, cooked and cubed

Directions:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for  to ­3 minutes, it will become a smooth creamy paste. Stir in the sun­-dried tomatoes. 

• Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5­-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don't even need chicken if  you don't want it! 

• When making them into freezer meals ­ put the noodles and sauce into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. 

• To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through.

• To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.