Recipe #62 Asiago Sun-Dried Tomato Pasta

My co worker, Connie has a niece that lives on property where I work. So on Connie's lunch she will go over to her niece's apartment and eat. Well she saw this in the refrigerator and stole a bite. She loved it! So Connie called up her niece and asked for the recipe. Connie knows I love to try new recipes and that I love asiago cheese so she brought me a copy!

SERVING SIZE: 8
INGREDIENTS:

1 cube chicken bouillon

 2 cups heavy cream

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 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

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.               

BON APPETIT!