Asiago Sun-Dried Tomato Pasta recipe

6 servings

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

3/4 cup bacon

1/4 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

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.