Sunday Rewind: Call the Cardiologist….Later

 – Originally posted June 12, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

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

Ingredients:

• 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

Directions:

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

Source: http://allrecipes.com/Recipe/Asiago-Sun-Dried-Tomato-Pasta/Detail.aspx?ms=1&prop25=76729926&prop26=DailyDish&prop27=2012-02-08&prop28=DailyRecipe&prop29=FullRecipe&me=1