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Chicken and Bowtie Pasta with Asiago Cream Sauce

SUBMITTED BY: THENEWTRICIA PHOTO BY: mommyluvs2cook

"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce."
RECIPE RATING:
The reviewer gave this recipe 126 stars. This recipe average a 4.6 star rating.
Read Reviews (99)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  1. 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.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. 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 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 flakes. Heat through.
  5. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2005 by Luv2CookDinner
This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2006 by Sabrina
Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by love2cook
This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2007 by iamelicesanchez
This was soooo yummy! I used a mix of three cheeses asiago, parmesan,and mozzerella and the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by lisa2roberto
Wow! This was very good! The original recipe needed a little kick so I added 1/2 tbsp of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2006 by Jodie
I tweeked the recipe a little. I added 1/2 C minced onion, 3 cloves garlic, 1 C asiago... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by BREMEN35
I made this tonight and it was really good. I did season the chicken quite a bit with garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by SCHU293
This was great. I left out the mushrooms and doubled the cheese and proscuitto. Was just as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2008 by sanzoe