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Chicken

Asiago Sun-Dried Tomato Pasta

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Cook:
0 m
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Chicken: Asiago Sun-Dried Tomato Pasta
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INGREDIENTS
Servings: 8
heavy cream
chicken bouillon
Asiago Cheese
cornstarch, mixed with equal parts water
chopped sun-dried tomatoes
 
bow tie pasta
bacon
butter
diced red onion
garlic, chopped
chopped green onion
grilled skinless, boneless chicken breast, diced
heavy cream
chopped fresh parsley
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
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