"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Asiago Chicken Recipe

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This recipe for Asiago Chicken, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Pelletier
Added: Sunday, August 30, 2009


1 quart heavy cream
1 cube or 1 tablespoon chicken bouillon
8 ounces of grated Asiago Cheese
1 tablespoon water
1 tablespoon of cornstarch
1 lb boneless chicken, cut into inch pieces
Salt, pepper, and garlic powder
Olive oil
6 pieces of bacon
Medium onion, chopped
1 clove of garlic
Bowtie noodles, cooked according to pkg

Mix heavy cream and chicken bouillon on medium
heat until dissolved and bring to a simmer. Add cheese and stir until melted, making sure it does not burn.

In small bowl, mix water with cornstarch. Add to cheese little at a time constantly stirring until thick. (Can make sauce up to 2 days ahead of time and reheat on low)

Brown chicken in olive oil until cooked through. Add salt, pepper, and garlic powder.

Fry bacon and then saute onion until soft and then add clove of garlic for about one minute.

Mix together all in sauce with chicken, add to bowtie noodles, sprinkle with Parmesan cheese (optional) and serve.

Personal Notes:
Personal Notes:
This is Lynette Leto's recipe. It is our favorite and worth the time!




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