Friday, May 23, 2008

Asiago Sun-Dried Tomato Pasta

"This dish is as good as the best pasta I've had at a restaurant. I am so glad I tried it. I found it on I took the suggestions of some of the users and changed the amount of cheese and garlic. The exact recipe I used is here"

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

1 (16 ounce) package bow tie pasta prepared as directed on box
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
4 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream


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.
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.


You can cut the cooking time down quite a bit if you do the following:

-Pre-grill the chicken, have someone grill it while you're doing the rest or use pre-cooked grilled chicken (I basted mine with italian dressing)

-Use pre-cooked bacon and saute it with the red onions instead of putting it in microwave (like it says on the box)

-Make the sauce, boil the noodles and saute the onions at the same time (it helps to have the onions, bacon and tomatos pre-cut before you start.
-You can also use part milk and part cream to cut down on fat and richness. I used two cups cream and 1 cup skim milk.

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