Saturday, March 10, 2012

Asiago Sun-Dried Tomato Pasta with Chicken and Bacon

I love and I look forward to their daily e-mail of someone else making suggestions of  what I should make for dinner. I even have a folder in my e-mail that is for    I got this recipe e-mailed to me a few weeks back and gave it a try the other night. Here is how it turned out.   Worthy of a repeat! Just what I had hoped it would taste like and look like.  Modified from : Asiago Sun-Dried Tomato Pasta

Asiago Sun-Dried Tomato Pasta

pre time: 30-40 mins  4 servings 

1cups heavy cream
1 cup chicken broth
½ cup Asiago Cheese ( plus more for garnish)
1 tablespoon cornstarch, mixed with equal parts water
1/2 cup chopped sun-dried tomatoes
1/2 (16 ounce) package bow tie pasta ( or what you have on hand) 
3/4 cup bacon
1 cup sliced mushrooms ( optional) 
2 cloves garlic, chopped
1/2 cup chopped green onion or shallots
1 ½ cups grilled chicken breast, diced ( I used rotisserie chicken)
Fresh Spinach

1.       in a large saucepan over medium heat cook bacon until crisp and remove bacon and let cool on paper towel and excess fat drain. At this point you should also heat a large pot of salted water to boil your pasta in.


add in chopped garlic and shallot to bacon fat and sweat the vegetables 3-4 minutes until it is translucent drain off any excess fat and add in sundried tomatoes, mushrooms, broth and heavy cream bring to a boil.  Add the chicken  and back, heat thoroughly. Then add corn starch to thicken. Turn off heat once thickened.


3.       once your  large pot of lightly salted water boils…Add pasta and cook for 8 to 10 minutes or until al dente; drain.. Stir in spinach and Asiago cheese into your cream sun dried tomato sauce   

4.       Plate and serve – garnish with Asigao cheese.


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