Chicken and Bowtie Pasta with Asiago Cream Sauce

Name: Chicken and Bowtie Pasta with Asiago Cream Sauce
Total time: 60
Yield: 6
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

Recipe by THENEWTRICIA from allrecipes.com

60 Mins.

Ingredients

6 servings

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1 (16 ounce) package farfalle (bow tie) pasta
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken breast halves - cubed
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2 ¼ cups heavy cream, divided
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¼ cube chicken bouillon, crumbled
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¾ cup grated Asiago cheese

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½ tablespoon cornstarch
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2 tablespoons butter
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¼ cup chopped prosciutto
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1 tablespoon chopped fresh garlic
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¼ cup sliced mushrooms
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½ tablespoon parsley flakes

Instructions

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 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.
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.
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.
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.