Who doesn’t love a good garlic cream sauce? The difference this time is asiago cheese. Gives it a ‘gourmet’ type feel but there is really nothing to it. Give it a shot. Let me know what you think!
Bow Tie Pasta with Chicken and Asiago Cheese Sauce
- 16 oz. package bow tie pasta
- 2 tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breast halves, cubed
- 2 1/4 cups heavy cream, divided
- 1/4 cube chicken bouillon, crumbled
- 3/4 cup grated Asiago cheese
- 1/2 tbsp. cornstarch
- 2 tbsp. butter
- 1/4 cup chopped prosciutto
- 3 tbsp. chopped fresh garlic
- 1/4 cup sliced mushrooms
- 1/2 tbsp. parsley flakes
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.