January 21, 2010

Chicken and Pasta with Asiago Cream

This may just stop your heart.  But it is so delicious!  I get my asiago at Sam's Club in a big wedge.  For some reason I think it tastes better when I grate it myself. So I buy it like that rather than buying a tub of it already grated.

1 16 oz. pkg. bowtie pasta
2 tbsp. veggie oil
1 lb. skinless, boneless chicken breasts, cubed.
2 1/4 c. heavy cream, divided
1/4 cube chicken boulion, crumbled
3/4 c. grated asiago
1/2 tbsp. cornstarch
2 tbsp butter
1/4 c. chopped prosciutto (ham works too)
1 tbsp. chopped fresh garlic
1/4 c. sliced mushrooms

Cook pasta according to pkg. Drain.

Heat 2 tbsp. veggie oil in skillet over med. high. Cook and stir chicken, until no longer pink in center and juices run clear. Set aside

In med. saucepan, bring 2 c.cream to simmer, stirring often. Whisk in boulion and cheese until well blended and bouillon has dissoved completely. Dissolve cornstarch in 2 tbsp. water, and whisk into mixture. cook and stir 2 minutes more, then remove from heat and set aside.
Met butter in med. skillet over med high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat and cook until chicken is heated through. Return sauce to stove and add remaining 1/4 c. cream.  Heath through.
To serve, toss sauce with pasta.

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