Recipe Chicken and Bowtie Pasta with Asiago Cream Sauce (Pasta)

Required Ingredients:

• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cubed
• 2 1/4 cups heavy cream, divided
• 1/4 cube chicken bouillon, crumbled
• 3/4 cup grated Asiago cheese
• 1/2 tablespoon cornstarch
• 2 tablespoons butter
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped fresh garlic
• 1/4 cup sliced mushrooms
• 1/2 tablespoon parsley flakes

Preparing/Cooking:

• 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.

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