asiago sun-dried tomato pasta

Ingredients

• Servings: 8
• 2 cups heavy cream
• 1 cube chicken bouillon
• 1 tablespoon asiago cheese
• 1 tablespoon cornstarch, mixed with equal parts water
• 1 cup chopped sun-dried tomatoes
• 1 (16 ounce) package bow tie pasta
• 3/4 cup bacon
• 1/4 cup butter
• 1 cup diced red onion
• 2 cloves garlic, chopped
• 1 cup chopped green onion
• 1 pound grilled skinless, boneless chicken breast, diced
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• in a large saucepan over medium heat, cook 2 cups cream until just bubbling. watch carefully, to ensure that it doesn't boil over. stir in bouillon and asiago cheese. stir with a whisk until dissolved. add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. mix in the sun-dried tomatoes. set aside, or cover and refrigerate for later use.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• melt butter in a large saucepan over medium heat. saute red onion until soft and translucent. stir in garlic and cooked bacon, and cook for 2 minutes. stir in green onions, chicken and 1 cup cream. cook, stirring, until cream is heated through. add asiago cream sauce, and heat through. toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.