Chicken and Bowtie Pasta with Asiago Cream Sauce

6 Servings
100% would make this recipe for Chicken and Bowtie Pasta with Asiago Cream Sauce again.

"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce." Original recipe yield: 6 servings.

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Chicken and Bowtie Pasta with Asiago Cream Sauce Ingredients

INGREDIENTS:	1/2 tablespoon cornstarch
1 (16 ounce) package farfalle (bow tie) pasta	2 tablespoons butter
2 tablespoons vegetable oil	1/4 cup chopped prosciutto
1 pound skinless boneless chicken breast halves - cubed	1 tablespoon chopped fresh garlic
2 1/4 cups heavy cream divided	1/4 cup sliced mushrooms
1/4 cube chicken bouillon crumbled	1/2 tablespoon parsley flakes
3/4 cup grated Asiago cheese

Instructions for Chicken and Bowtie Pasta with Asiago Cream Sauce

DIRECTIONS:
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.

Main Ingredient: ChickenCuisine: Italian

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for flavor and categorization

I love this dish. I ofcourse make it my own with deletions and additons, but all in all this is a great dish. I've made some before where the cream sauce was so runny and also very thick...glue thick. I used less cream, added bacon instead of prosciutto, added 5 garlic bulbs, and dried red tomatoes, with more mushrooms, and chicken, and a lot more asiago. My huband and I try to have a date night once a week (at home) and this is the best "date night" meal we've had in a very long time!!!

rae3624
on Jul 12 2008 11:24AM

A very good pasta dish that the entire family liked. However, I did modify the recipe a bit. I substitued home-made fresh pasta, used left-over roasted chicken, replaced the chicken bouillon with close to a teaspoon of chicken base, used a full cup of asiago, added a bit more prosciutto and garlic, increased the amount of mushrooms to about a cup of wild mushrooms, and added a couple healthy grinds of black pepper along with a good pinch of red pepper flakes. Well...I sorta followed the recipe.

sgrishka
on Jun 2 2008 1:59PM

Not too spicey, but enough flavor that it isn't bland. We used 1.66 lb. of chicken and extra garlic, that worked well for us. Will also use 1 full cup of mushrooms next time. The whole family liked it.

lncnhwyfan
on Sep 12 2007 8:06PM

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Oh, and I had to substitute parmesan cheese this time, and I used Canadian bacon rather than prosciutto since it's not available here.

racheldillin
on Jul 25 2006 8:36PM

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Really good dish. I have made it 2 times. I am going to try to add more garlic to it and maybe some pepper next time. It's just slightly bland. [I posted this recipe.]

racheldillin
on Jul 25 2006 8:34PM

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