Chicken and Bowtie Pasta with Asiago Cream Sauce

By commercecook

Ingredients

• 1 (16 ounce) package farfelle pasta
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken 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
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped garlic
• 1/4 cup sliced mushrooms
• 1/2 tablespoon parsley flakes

Preparation

Step 1

1. Cook pasta in boiling water for 8 to 10 minutes. Drain and set aside.

2. Heat oil in a skillet over medium-high heat. Cook and stir chicken cu es, reducing heat, if necessary, until no longer pink in center. Set aside.

3. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended. 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 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. Heat through.

5. To serve, place pasta in a large serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well and serve.