Call the Cardiologist….Later

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.

The chicken.

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.

Nutritional Info:

Amount Per Serving Calories: 733 | Total Fat: 47.1g | Cholesterol: 187mg Powered by ESHA Nutrient Database


Tags: , , , , , , , , , , , , , , , ,

Categories: Cheese, Chicken, Italian, Main Dish, Pasta, Pork, Recipes, Vegetable

Author:The Ranting Chef

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26 Comments on “Call the Cardiologist….Later”

  1. June 12, 2012 at 11:03 am #

    Nom. Do you deliver? I can almost smell how good this tastes while I’m reading it.


  2. June 12, 2012 at 11:05 am #

    Mmm… A real grown up mac-n-cheese. This has sparked a severe craving. Must…make…asap.



  3. June 12, 2012 at 11:16 am #

    I am so in pasta mode right now and this sounds delicious. In fact , it makes my tummy growl.


  4. June 12, 2012 at 11:18 am #

    So rich!


  5. June 12, 2012 at 11:22 am #

    This actually sounds awesome! I’m never really “brave” when it comes to cooking … but I think I must try this one!


  6. June 12, 2012 at 11:24 am #

    looks great, speaking of cheese have you tried Manchego, 12 month ?


  7. June 12, 2012 at 11:25 am #

    Holy yum!


  8. June 12, 2012 at 11:31 am #

    Holy Asiago, Batman! This looks amazing.


  9. June 12, 2012 at 11:59 am #

    They actually still make canned chicken? The recipe looks great, but I think I’d just leave out the chicken and still have a filling, rich dinner. I’ll have to wait awhile though, because I’m feeling pretty full just from reading it!


  10. June 12, 2012 at 1:06 pm #

    That seems like a really nice saturated fat overdose:)


  11. June 12, 2012 at 1:17 pm #

    I grew up with all those cheeses and then some that were off the chart smelly but seriously tasty. Real Parmigiano Regiano, Romano, Asiago, yep. Italian-American here.


  12. June 12, 2012 at 1:19 pm #

    I know you loved this meal! So delicious!!! Take your fish oil or krill oil vitamins and you will be fine:]


  13. June 12, 2012 at 2:42 pm #

    Looks amazing!


  14. June 12, 2012 at 3:21 pm #

    I was lucky enough to work in a cheese shop when I was just barely 18, and Asiago quickly became my favorite cheese. But with over 200 cheeses, I was in heaven. I learned so much and love cheese to this day. This sounds delicious.


  15. livingforjackie
    June 12, 2012 at 3:52 pm #

    this looks really delish!


  16. June 12, 2012 at 4:12 pm #

    Sounds fabulous! All you needed was an egg yolk carbonara style and you would have keeled right over. 😉 Just don’t let the doc know what you eat. He aint tellin you what he had for dinner either.


  17. June 12, 2012 at 6:27 pm #

    Yowzers! Too bad I just had my cholesterol checked. 😦


  18. thebeadden
    June 13, 2012 at 3:00 pm #

    Bookmarked. We don’t like sun dried tomato. Do you think it would be as good with sweet pepper? Any idea what else I could use in its place? It looks so yummy!


  19. June 13, 2012 at 3:02 pm #

    Looks great!


  20. June 13, 2012 at 6:22 pm #

    Oh wow. As soon as our ‘Forks over Knives’ Experiment ends…I’m making this! Thanks for stopping by!


  21. vivilinh
    June 13, 2012 at 10:57 pm #

    i want some!


  22. June 14, 2012 at 2:10 am #

    what a benefactor you are…you know, these poor cardiologists need to earn a living in some way 😉 If I can give you an idea without seeming arrogant or somenthing, I’m sure you can obtain a “light” and “low-fat” version using ricotta cheese instead of heavy cream and Asiago. Just put ricotta in the mixer with few spoons of the pasta boiling water, add 2 (or more, it depends on how many pasta you are cooking 😉 spoons of olive oil, black pepper and pecorino or parmesan cheese (grated). After few minutes in the mixer these will be a soft cream. You don’t need to cook it, when you put pasta in the pan with the other ingredients just add this ricotta cream and toss for a minute. I know, it won’t be so tasty as your recipe, but in this way your cardiologist won’t become rich 😉


  23. June 15, 2012 at 11:58 am #

    I agree – call the cardiologist later 🙂 – Super delicious recipe. I love the creaminess of the dish!


  24. June 19, 2012 at 5:43 pm #

    I don’t think a cardiologist needs to be summoned. This is something that is eaten as a treat or on a special occasion, right? These “real” ingredients are better than a lot of “low-fat”/”non-fat” chemical concoctions. With a salad as a side it sounds so yummy!


  25. never2late2change
    November 1, 2012 at 10:06 am #

    Thank you so much for organizing this by ingredient! This is just what I was looking for…


  26. asizCreatives
    January 18, 2013 at 12:39 pm #

    You had me at asiago! Love the recipe! May be tweaking it a little for my diet and budget tho. If something comes of it, I’ll let ya know 🙂


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