Wednesday, June 10, 2009

Bow-Tie Pasta with Asiago Sauce

This was the very first pasta recipe I made. I remember going to Market Street getting the Asiago cheese thinking I'm so sophisticated. Really it is just like Alfredo sauce just replace Parmesan with Asiago. I also made it with capers which I later replaced with peas. Don't get me wrong I love capers just not for this dish I think they go better with a lemon base.


1 (16 ounce) package farfalle (bow tie) pasta
2 tsp vegetable oil
1 lbs skinless, boneless chicken breast halves
2¼ C heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ C grated asiago cheese
½ tbsp cornstarch
2 tbsp butter
1 tbsp chopped fresh garlic
¼ C sliced mushrooms
½ tbsp parsley flakes


1. Grill chicken for 10 minutes, flip. Grill an additional 10 minutes. Set aside.

2. 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.

3. 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.

4. Melt butter in a medium skillet over medium high heat. Stir in garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.

5. Return sauce to the stove and add remaining ¼ cup cream and parsley flakes. Heat through.

6. 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.

*Option: Add a small can of peas in step five