Chicken With Bowties & Creamy Asiago Sauce
Recipe: #7625
January 02, 2013
Categories: Chicken, Mushrooms, Fathers Day Mothers Day, Romantic Dinner, Sunday Dinner, No Eggs, Chicken Dinner, more
"This is originally from Allrecipes.com, I've made it a few times, it's one of those recipes that make you think you are eating in a fancy restaurant, yes it's worth the calories!"
Ingredients
Nutritional
- Serving Size: 1 (354.5 g)
- Calories 1015.5
- Total Fat - 46.4 g
- Saturated Fat - 22.8 g
- Cholesterol - 221.9 mg
- Sodium - 616 mg
- Total Carbohydrate - 95.1 g
- Dietary Fiber - 12.6 g
- Sugars - 0.2 g
- Protein - 55.9 g
- Calcium - 259.8 mg
- Iron - 2.7 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. Season chicken cubes with salt and pepper.
Step 2
Heat 2 tablespoons oil in a skillet over medium-high heat. Add in chicken cubes. Cook and stir reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
Step 3
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and Asiago cheese until well blended and bouillon has dissolved completely. Whisk cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Step 4
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and heat through.
Step 5
To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve with cooked pasta.
Tips
No special items needed.