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Chicken and Bowtie Pasta with Asiago Cream Sauce Recipe

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This recipe for Chicken and Bowtie Pasta with Asiago Cream Sauce, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McCabe
Added: Saturday, April 26, 2008


1 (16 oz.) package farfalle (bow tie) pasta
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast halves, cubed
2 1/4 c. heavy cream, divided
1 tsp. chicken base
3/4 c. grated Asiago cheese
1/2 tbsp. cornstarch
1 tbsp. butter
1 tbsp. olive oil
1/2 c. chopped prosciutto (about 4 slices)
1 tbsp. chopped fresh garlic
1 1/2 c. sliced baby bella mushrooms
1/2 tbsp. parsley flakes

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. Heat 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.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in base and cheese until well blended and dissolved. Dissolve cornstarch in 2 tbsp. water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside. Melt butter and olive oil in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender. 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. To serve, place pasta in a large serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.




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