Asiago Sun-Dried Tomato Pasta
Asiago Sun-Dried Tomato Past Head to the store and pick up asiago cheese, heavy cream, chicken bouillon, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.
Instructions
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.