CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE image

Categories Pasta

Yield 1 person

Number Of Ingredients 12

1/8 (16 ounce) package farfalle (bow tie) pasta
1 teaspoon vegetable oil
2-1/2 ounces skinless, boneless chicken breast halves - cubed
1/4 cup and 2 tablespoons heavy cream, divided
1/8 cube chicken bouillon, crumbled
2 tablespoons grated Asiago cheese
1/4 teaspoon cornstarch
1 teaspoon butter
2 teaspoons chopped prosciutto
1/2 teaspoon chopped fresh garlic
2 teaspoons sliced mushrooms
1/4 teaspoon parsley flakes

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.