chicken and bowtie pasta with asiago cream sauce

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cubed
• 2 1/4 cups heavy cream, divided
• 1/4 cube chicken bouillon, crumbled
• 3/4 cup grated asiago cheese
• 1/2 tablespoon cornstarch
• 2 tablespoons butter
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped fresh garlic
• 1/4 cup sliced mushrooms
• 1/2 tablespoon parsley flakes

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.