Asiago Sun-Dried Tomato Pasta
Asiago Sun-Dried Tomato Pasta might be a good recipe to expand your main course collection. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 575 calories, 26g of protein, and 28g of fat. This recipe serves 8. Head to the store and pick up green onion, bacon, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.
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.