Asiago Sun-Dried Tomato Pasta

By Brie

"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"

Ingredients

• 2 cups heavy cream
• 1 cube chicken bouillon
• 1 tablespoon Asiago Cheese
• 1 tablespoon cornstarch, mixed with equal parts water
• 1 cup chopped sun-dried tomatoes
• 1 (16 ounce) package bow tie pasta
• 3/4 cup bacon
• 1/4 cup butter
• 1 cup diced red onion
• 2 cloves garlic, chopped
• 1 cup chopped green onion
• 1 pound grilled skinless, boneless chicken breast, diced
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


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 cup 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.