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Chicken and Bowtie Pasta with Asiago Cream Sauce recipe |
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6 servings
Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves - cubed2 1/4 cups heavy cream, divided1/4 cube chicken bouillon, crumbled3/4 cup grated Asiago cheese1/2 tablespoon cornstarch2 tablespoons butter1/4 cup chopped prosciutto1 tablespoon chopped fresh garlic1/4 cup sliced mushrooms1/2 tablespoon parsley flakes
Instructions:
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.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.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.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.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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