JOHNNY CARINO'S BOWTIE FESTIVAL

FOR THE BOWTIE FESTIVAL:
1 oz. melted butter
1 tsp. chopped fresh garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup diced Roma tomatoes
3 oz. sliced cooked chicken
1 oz. heavy (whipping) cream
3 oz. Alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp. salt, pepper, and garlic salt
10 oz. precooked bowtie pasta

In a heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.

When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.

ALFREDO SAUCE

1 quart heavy whipping cream
1 cup parmesan cheese
1 tbsp. black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

Source: Johnny Carino's Italian Restaurant
From: KYTX-TV CBS 19 / Cooking at Five Recipes