Asiago Cheese Sauce Bowtie Pasta
  • Cooking Time: 30 Minutes
  • Servings: A bunch
  • Preparation Time: 30 Minutes
  • 2 cups heavy cream
  • 1 container grated Asiago cheese, about 2 cups
  • 1 stick salted butter
  • Sweet tomatoes, diced & set aside
  • 1 (16 ounce) package bow tie pasta
  • 1 lb. bacon, chopped up (before you cook it)
  • 1 stick salted butter
  • 1 c. diced red onion
  • 1 lb. baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 c. chopped green onion (optional)
  • 1 lb. grilled skinless, boneless chicken breast, sliced
  • Salt & pepper, to taste
  1. In a large saucepan, over medium heat, heat 2 cups cream and 1 stick butter just until bubbling. Watch carefully, to ensure that it doesn't boil over. Mix in the Asiago cheese and stir with a whisk until melted and creamy. Simmer until sauce is thickened, stirring constantly. You may need to add about 2 T. of cornstarch, dissolved in water, to thicken. Set aside, or cover and refrigerate for later use. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until well done. Melt butter in a large saucepan over medium heat and sauté red onions & mushrooms until soft then stir in the garlic and cooked bacon. Cook for about 2 minutes then stir in the chicken. Pour cheese sauce over chicken mixture and heat through. Toss in the cooked pasta, making sure to coat evenly, and sprinkle with the diced tomatoes and parmesan cheese.
I went to a restaurant called "Johnny Corinos" and fell in love with the bowtie pasta so I brought it home and kept experimenting until I got it right. This is a fast, easy and wonderful pasta dish. I could eat this every day!