Saturday, February 6, 2010
Asiago Sun-dried Tomato Pasta
1 cube chicken bouillon
1 tablespoon Asiago cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 oz.) package bow tie pasta (used 12 oz, it seemed right)
¾ c. bacon cooked
¼ c. butter
1 c. butter (I'm not sure where this fit in, so I didn't use it)
1 c. diced red onion
2 cloves garlic, chopped
1 c. chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 c. heavy cream
2 tablespoons chopped fresh parsley
1. In large sauce pan 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 thickened. stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
2. 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.
3. Melt butter in large sauce pan over medium heat. Sauté 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.
*We might change the name of this at our house to Asiago Sun-ripened Tomato Pasta. What's not to love with all that cream, chicken, bowties, and bacon? However, I think fresh tomatoes would be tastey and not as expensive. My sweetheart did requests less onion as well.