I can’t say I ate a wide variety of different cheese as a kid. American (and it’s equally processed cousin Velveeta), cheddar, grated parmesan in the green container, Swiss and, as a teen, pepper jack. As I progressed through my teens and twenties the next round included Romano, blue (and gorgonzola), queso and many others.
My first experience with Asiago was the Asiago bagel. Great stuff. I think I went years with that being my only way of having it. Finally a few years ago I went in search of it for a cheese plate.
Like many semi-hard Italian cheeses, there is a slight nutty flavor to it. It melts well and brings a richness of flavor to this recipe.
Pasta…cheese….bacon…..cream. Call the cardiologist. But wait until I finish eating first!
I used canned chicken to speed the process.
Be careful not to scald the cream.
Sauté the onions.
Add the bacon.
The cream sauce.
And the pasta!
Asiago Sun-Dried Tomato Pasta
Prep Time: 25 Min | Cook Time: 35 Min | Servings: 8 servings | Difficulty:medium
- 2 cups heavy cream
- 1 cube chicken bouillon
- 1 tablespoon Asiago Cheese
- 1 tablespoon cornstarch, mixed with equal parts water
- 1 cup chopped sun-dried tomatoes
- 1 (16 ounce) package bow tie pasta
- 3/4 cup bacon
- 1/4 cup butter
- 1 cup diced red onion
- 2 cloves garlic, chopped
- 1 cup chopped green onion
- 1 pound grilled skinless, boneless chicken breast, diced
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn’t boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly 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 evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Amount Per Serving Calories: 733 | Total Fat: 47.1g | Cholesterol: 187mg Powered by ESHA Nutrient Database