Chicken and Bowtie Pasta with Asiago Cream Sauce
"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."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
Yield: 6 Ready in 45 minutes
favorite of 2,683 people 1,778 people want to try
Verified by stevemur
|1 16-oz packageq16farfalle; (bow tie pasta)|
|2 tablespoonsVegetable oil|
|1 poundskinless boneless chicken breast halves; cubed|
|2 1/4 cupsheavy cream; divided|
|1/4 cubechicken bouillon; crumbled|
|3/4 cupAsiago cheese; grated|
|1/4 cupprosciutto; chopped|
|1 tablespoonfresh garlic; chopped|
|1/4 cupMushrooms; sliced|
|1/2 tablespoonparsley flakes|
Chicken and Bowtie Pasta with Asiago Cream Sauce Preparation
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.
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.
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