3 Asiago Cream Sauce Chicken Bowtie Party!

Asiago Cream Sauce Chicken Bow Tie PastaI fell in love with bow tie pasta ever since I had Farfalle at Tucci's, a restaurant that closed last summer. It was simple...had mushrooms, spinach and pine nuts in a glorious lemon/alfredo cream sauce. I was really sad to see it go, but happy to see the Bowtie Festival dish at Johnny Carrinos.

This is a fun dish to make, as you can make it as simple or elegant as you want, with whatever you have on hand. Add some veggies. Or not. Use prosciutto. Or bacon. Spice it up with red pepper flakes. Or not. I don't have pine nuts on hand, as they are expensive and easy to burn while you are cooking. It is nice to have a little crunch in there...

You can cook your chicken any way you want it...I cooked mine covered for 6 minutes in the microwave and then sliced them thinly. Try grilling it. Also try cutting a semi-frozen chicken breast into thin slices and cooking them in with the bacon, onions, mushrooms and tomatoes.

I freeze my bacon and cut it across with kitchen shears to make thin slices. Then I cook it. It's much easier than cooking and crumbling the bacon.

Asiago Cream Sauce Chicken with Bowtie Pasta
(4x6 printable recipe) (full page recipe)

1-16 oz box of Farfalle pasta
2 T. vegetable oil
2 boneless chicken breasts, cooked and sliced
2 c. half and half
1 t. chicken base (McCormicks)
3/4 c. grated Asiago cheese
1 T. cornstarch
2 T. butter
1/4 c. chopped prosciutto or 8 slices of bacon, diced and cooked
1 garlic clove, pressed
1/2 medium red onion, diced
2 Roma tomatoes, diced
1/4 c. sliced mushrooms
try spinach, broccoli, pine nuts

Bring a large pot of water to boil. Cook pasta for 12 minutes. Drain and set aside.
Heat 2 T. vegetable oil in a skillet and cook chicken cubes over medium-high heat until meat is not pink. Set aside.
In a medium saucepan, bring 2 c. half and half to a simmer, stirring often. Stir in chicken base and cheese until well blended. Dissolve cornstarch in a little bit of water and whisk into the cheese mixture. Cook until thick and bubbly; set aside.
Melt butter (or cook bacon and use its grease instead) in a skillet over medium heat. Stir in prosciutto, onion, mushrooms and tomatoes and cook until veggies are tender. Add garlic and cook for a minute or two.
Add cream sauce mixture to sauteed vegetables and bacon (or prosciutto).
Add chicken cubes or slices.
Add pasta and stir well till pasta is coated.
Serves 8 people...you will have a lot of leftovers!

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