Asiago Sun-Dried Tomato Pasta |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From - I can't wait to try this! Ingredients:
3 cups heavy cream, separated |
1 chicken bouillon cube |
1 tablespoon asiago cheese |
1 tablespoon cornstarch, mixed with equal parts water |
1 cup chopped sun-dried tomato |
16 ounces bow tie pasta |
3/4 cup bacon |
1/4 cup butter |
1 cup red onion, diced |
2 garlic cloves, chopped |
1 cup green onion, chopped |
1 lb grilled chicken, boneless, skinless |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully to ensure that it doesn't boil over.
2. Stir in bouillon and asiago cheese with whisk until dissolved.
3. Add cornstarch mixture and simmer until sauce is thickened, stirring constantly.
4. Mix in the sun-dried tomatoes and set aside.
5. Cook pasta as directed.
6. Cook bacon in until evenly brown, drain and crumble.
7. Melt butter in large saucepan over medium heat. Saute red onion until softened and translucent.
8. Stir in garlic and cooked bacon and cook for 2 minutes.
9. Stir un green onions, chicken and remaining 1 cup of cream.
10. Cook, stirring constantly until cream is heated through.
11. Add asiago cream sauce and heat through.
12. Toss with pasta until evenly coated and sprinkle with chopped parsley.
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