Recipe: Chicken with Bowtie Pasta and Asiago Cheese Sauce

CHICKEN WITH ASIAGO AND BOWTIES

FOR THE ASIAGO SAUCE:
4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cup grated Asiago cheese
1 Tbsp. cornstarch
1/4 cup water

FOR THE CHICKEN AND PASTA:
2 lb. farfalle (bow-tie pasta), uncooked
1/2 stick (1/4 cup) butter
1/2 cup diced red onion
1/2 cup pancetta (Italian smoked bacon), drained and chopped
1 tbsp. chopped garlic
3/4 cup sliced green onion, tops only
3/4 lb sliced grilled chicken
8 oz. heavy whipping cream
1 tbsp. chopped fresh parsley (for garnish)

TO MAKE THE ASIAGO SAUCE:
Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch.

Transfer sauce to a container, cover and refrigerate until needed.

TO PREPARE THE CHICKEN AND PASTA:
Cook the pasta according to package directions; drain.

Meanwhile, saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the heavy cream.

Add Asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

From: Gina,Fla