Chicken and Bowtie Pasta with Asiago Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce. Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta |
2 tablespoons vegetable oil |
1 pound 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 tablespoon cornstarch |
2 tablespoons butter |
1/4 cup chopped prosciutto |
1 tablespoon chopped fresh garlic |
1/4 cup sliced mushrooms |
1/2 tablespoon parsley flakes |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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