Chicken and Bowtie Pasta with Asiago Cream Sauce Recipe

Ingredients
<br>- 1 (16 ounce) package farfalle (bow tie) pasta
<br>- 2 tablespoons vegetable oil
<br>- 1 pound skinless, boneless chicken breast halves - cubed
<br>- 2 ¼ cups heavy cream, divided
<br>- ¼ cube chicken bouillon, crumbled
<br>- ¾ cup grated Asiago cheese
<br>- ½ tablespoon cornstarch
<br>- 2 tablespoons butter
<br>- ¼ cup chopped prosciutto
<br>- 1 tablespoon chopped fresh garlic
<br>- ¼ cup sliced mushrooms
<br>- ½ tablespoon parsley flakes
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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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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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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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