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  1. #1
    Runner Up - Admins Awards
    Join Date
    Dec 2009


    Default Asiago Sun-Dried Tomato Pasta

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    2 cups heavy cream
    1 cube chicken bouillon
    1 tablespoon Asiago Cheese
    1 tablespoon cornstarch, mixed with equal parts water
    1 cup chopped sun-dried tomatoes

    1 (16 ounce) package bow tie pasta
    3/4 cup bacon
    1/4 cup butter
    1 cup diced red onion
    2 cloves garlic, chopped
    1 cup chopped green onion
    1 pound grilled skinless, boneless chicken breast, diced
    1 cup heavy cream
    2 tablespoons chopped fresh parsley


    In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
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  2. #2
    Retired Staff
    Join Date
    Mar 2011



    I Love Pasta .....



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