Creamy is the definitive word in this dish. Grilled chicken, bacon, red onion, garlic and sun-dried tomatoes are simmered in a creamy sauce.
INGREDIENTS (for 6 servings):
- 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
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.