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Ingredients
| pasta (bow tie): 1 lb (farfalle) |
| vegetable oil: 2 Tbl |
| chicken breasts: 1 lb (skinless) |
| heavy whipping cream (fluid): 2 1/4 cups (divided) |
| chicken bouillon: 14 cubes (cube) |
| Asiago cheese (shredded): 3/4 cup (grated) |
| cornstarch: 1/2 Tbl |
| unsalted butter: 2 Tbl |
| prosciutto: 5 oz (chopped) |
| garlic (crushed): 1 Tbl (chopped) |
| white mushrooms (sliced): 1/4 cup (sliced) |
| parsley: 1/2 Tbl (flakes) |
Chicken and Bowtie Pasta with Asiago Cream Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
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.