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Sun-dried Tomato Asiago Pasta
by Nikki Vespoli
serves: 8
  This is such a great recipe for the whole family. Total prep/cook time is about an hour. Super tasty and something the whole family will enjoy! To save time, I bought the pre-cooked real bacon bits. When I barbecued the chicken I seasoned it lightly with garlic salt. I suggest doing all the prep work prior to diving in! Such an awesome recipe!
Ingredients:
  4 c.   heavy cream
  1 cube   chicken bullion
  1 tbsp   cornstarch, mixed with equal parts water
  2 tbsp   asiago cheese
  1 c.   sun dried tomatoes, chopped
  1   (16 oz.) package bow tie pasta
  3/4 c   bacon, cooked and chopped
  1/4 c.   butter
  1 c   red onion, chopped
  3   cloves garlic, chopped
  1 c.   green onion, chopped
  1 lb   grilled skinless, boneless chicken breast, cubed
  2 tbsp   fresh parsley, chopped
Directions:
  1. Grill your chicken on the barbecue and cut into bite sized cubes.
2. In a large saucepan over medium heat, cook 3 cups cream until just bubbling. Watch carefully to ensure that it doesn’t boil over.
3. Stir in bouillon and Asiago cheese. Stir with whisk until dissolved. Add corn starch mixture and simmer until sauce is thickened stirring constantly. Add sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions (or until al dente); drain.
5. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 c. cream. Cook, stirring until cream is heated through. Add Asiago cream sauce and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley for garnish.





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