Chicken and Bowtie Pasta with Asiago Cream Sauce recipe

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Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Nutrition Info

836.6 calories
carbohydrate: 61.5 g
cholesterol: 192.7 mg
fat: 50.7 g
fiber: 3.5 g
protein: 33.2 g
saturatedFat: 27.7 g
servingSize: -
sodium: 424.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

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