Pasta Milano (knock off from Macaroni Grill)

3 oz. butter or olive oil
1/2 lb. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons fresh Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter or oil over medium-high heat; add mushrooms and sauté for about 30 seconds. Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Add cooked chicken. Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth. In a large saucepan, combine garlic cream, pepper, and parsley. Bring to a boil then simmer for 15 minutes. Add salt and Parmesan to mixture. Stir until sauce has thickened.