"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.
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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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 6|
|Calories from Fat: 447 (78%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 27.5g||137 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 194.7mg||60 %|
|Sodium 178.9mg||6 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.6g|
|Protein 25.8g||37 %|
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Calories per serving: 574
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