Recipe Asiago Sun-Dried Tomato Pasta (Pasta)

Required 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

Preparing/Cooking:

• 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.

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