Chicken and Bowtie Pasta with Asiago Cream Sauce recipe
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Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta 2 tablespoons vegetable oil 1 pound skinless, boneless chicken breast halves - cubed 2 ¼ cups heavy cream, divided ¼ cube chicken bouillon, crumbled ¾ cup grated Asiago cheese ½ tablespoon cornstarch 2 tablespoons butter ¼ cup chopped prosciutto 1 tablespoon chopped fresh garlic ¼ cup sliced mushrooms ½ tablespoon parsley flakes
Nutrition Info
- 836.6 caloriescarbohydrate: 61.5 gcholesterol: 192.7 mgfat: 50.7 gfiber: 3.5 gprotein: 33.2 gsaturatedFat: 27.7 gservingSize: -sodium: 424.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Bowtie Pasta with Asiago Cream Sauce
Directions
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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.