Creamy Bowtie Pasta

Cook box of bowtie pasta according to package in a big pot. While pasta is cooking, throw about half a red onion (chopped) in a skillet with a little EVOO (Extra Virgin Olive Oil for all of those that are not Rachel Ray fans) and garlic. Cook on medium heat, just enough to get the juices flowing.
Cook alfredo dressing (get dry packet) according to package. (You could use a jar of it)
Drain pasta, throw back in pot and add:
Shredded (cooked) chicken, onion mixture, 1 jar sundried tomatoes (drained and chopped), 1 pkg. pine nuts, alfredo sauce, oregano, basil. Stir. If too dry, you can add more alfredo or add some of the sundried tomato oil they came in.

Note: Tara recommends using the already cooked rotisserie chickens for this recipe. Another great tip to save time is to bake a large amount of chicken over the weekend (usually marinated in Italian dressing, baked at 350 for 45-50 min.) and use that through the week for recipes, over salads, etc.