Asiago Sun-Dried Tomato Pasta recipe

All Recipes Best Recipe World Cuisine Recipes European Italian

Ingredients

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
¾ cup bacon
¼ 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

Nutrition Info

733.1 calories
carbohydrate: 51.4 g
cholesterol: 187 mg
fat: 47.1 g
fiber: 3.5 g
protein: 28.7 g
saturatedFat: 26.6 g
servingSize: -
sodium: 539.2 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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 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.

Recipe Yield

8 servings

Recipe Note

This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!

Do you like the recipe? Share this tasty recipe!