5 small yellow onions, sliced (or 3 large onions)
1 head garlic, top sliced off
1/2 cup sun dried tomatoes, chopped
1/2 cup roasted red peppers, chopped
1 tsp salt
1 tsp black pepper
1 tbsp paprika
1 tsp dried parsley
1/2 cup milk
1 box farfalle pasta
1 package of chicken breasts
1 handful fresh parsley, chopped
1 handful fresh basil, chopped
1 lemon, juiced
Cheese, if desired

5 small yellow onions, sliced (or 3 large onions) 1 head garlic, top sliced off 1/2 cup sun dried tomatoes, chopped 1/2 cup roasted red peppers, chopped 1 tsp salt 1 tsp black pepper 1 tbsp paprika 1 tsp dried parsley 1/2 cup milk 1 box farfalle pasta 1 package of chicken breasts 1 handful fresh parsley, chopped 1 handful fresh basil, chopped 1 lemon, juiced

1. Preheat the oven to 400F
2. To a casserole dish, add the onions, sun dried tomatoes, roasted red peppers, paprika, salt, pepper and dried parsley.
3. Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven. If not, add time as needed.
4. About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.
5. As pasta is cooking, cook chicken on the stovetop (can coat in garlic powder, salt, and pepper).
6. Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, lemon juice and milk, along with the cooked pasta, chicken, and pasta water as needed. Add cheese if desired to make creamier. Stir, and enjoy!