Best Asiago Cream Sauce Recipes

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring 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.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• 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 add remaining 1/4 cup cream and parsley flakes. Heat through.
• 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.

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE

Steps:

• 1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
• 2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
• 3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
• 4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
• 5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
• 6. Add cheese and stir until melted.
• 7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

ASIAGO CREAM SAUCE

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring 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. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside. 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 add remaining 1/4 cup cream and parsley flakes. Heat through. 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.

BOW TIE PASTA IN AN ASIAGO CREAM SAUCE

Steps:

• grill chicken breasts in olive oil.
• brown bacon in same pan for 2 to 3 minutes.
• chop and saute the onions.
• tear the procetto.
• make the white sauce:.
• cook the butter and flour over med-low for 5 minutes continually stirring.
• heat the milk and microwave and add to butter and flour, cook until smooth and thick.
• add the cheeses, salt and pepper, onions, procetto, and chicken.
• cook until the cheese are melted and the ingredients are combined.
• boil water for pasta, add salt.
• once boiling, add pasta.
• cook pasta as directed on package (about 10-12 minutes) then drain.
• return pasta to pan and add cream sauce.

WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE

Steps:

• To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
• Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
• Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
• To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
• Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
• Add pasta to the saute pan and stir well.
• Next, add the sauce and bring to a simmer for approximately ten minutes.
• Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.

ASIAGO CREAM SAUCE

Steps:

• In a saucepan melt 2 ounces butter. 2Add onions and chopped garlic. 3Saute over medium heat for 5 minutes. 4Add flour and mix thoroughly. 5Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. 6Add the salt, pepper and cayenne. 7Whisk in white wine and let simmer for another 5 minutes. 8Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. 9Cool in refrigerator.

LOBSTER CACCIATORE WITH ASIAGO,VODKA CREAM SAUCE

Steps:

• clean and rinse ingredients.. 4-5 oz. fresh steamed lobster meat 2oz.portabellos,buttons,tomatoes chiffonade of fresh basil and a sprinkle of red pepper. saute lobster in butter and garlic.add yer mushrooms and basil and then tomatoes deglaze with vodka off the heat..and then watch the beautiful purplish flame add heavy cream and reduce and thicken with asiago shredded cheese. serve over penne and sprinkle with crushed red pepper,parsley and garnish with a lemon