Step 1

Turn your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed. Place the head of garlic into the parchment paper and drizzle the top with a little oil. Wrap the aluminum foil package up tightly and place it into a baking dish. Roast the garlic for 45 minutes, or until it is soft and turns golden.

Step 2

While the garlic is roasting, begin cooking the rest of the meal. Put a large pot of well-salted pasta on to boil. Cook the farfalle for 8 minutes. Drain the pasta then add it back into the pot and toss it with 1 tablespoon of olive oil.

Step 3

Cook the bacon until crispy then remove it from the pan.

Step 4

If there is less than 1 tablespoon of oil in the pan, add a splash of olive oil. Add the chicken, season it with salt and pepper, and cook it until it is starting to brown and cooked through. Remove the chicken from the pan and put it with the bacon.

Step 5

Add the onion and mushrooms to the pan and cook until the onion begins to caramelize about 7-8 minutes. Transfer the veggies to the bowl with the chicken.

Step 6

Add the wine and sundried tomatoes to the pan and bring them to a boil. Continue to boil the wine until it reduces by half, about 5 minutes. Add half of the roasted garlic and mash it into the sauce. (choose the larger cloves to mash.)

Step 7

Put the cornstarch into a measuring cup and mix in a little of the milk. Stir in the rest of the milk then pour it into the pan. Add the parmesan cheese and the remaining whole roasted garlic and stir until the sauce thickens, about 2 minutes.

Step 8

Add the crispy bacon, chicken, and vegetables to the pan. Add the peas, stir well, and let the sauce reheat. Finally, add the cooked pasta to the pan and mix it into the sauce.