Asiago Sun-Dried Tomato Pasta recipe
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Ingredients
- 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 ¾ cup bacon ¼ 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
Nutrition Info
- 733.1 caloriescarbohydrate: 51.4 gcholesterol: 187 mgfat: 47.1 gfiber: 3.5 gprotein: 28.7 gsaturatedFat: 26.6 gservingSize: -sodium: 539.2 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Asiago Sun-Dried Tomato Pasta
Directions
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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.