CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
Provided by THENEWTRICIA
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g
PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE
Penne, chicken, bacon, tomatoes, herbs, Asiago cheese and cream make up this delectable dish. This recipe tastes slightly sweet, but not too sweet, especially with the salty flavor of the bacon, and the nutty flavor of the Asiago cheese. Is your mouth watering yet?
Provided by Darci Juris
Categories Pasta
Time 50m
Number Of Ingredients 15
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 CHICKEN PASTA
Craving pasta, but short on time? Try this simple and delicious recipe for Asiago Chicken Pasta to solve your weeknight dinners. Want more ideas? Sign up for our weekly emails to get this Aprons recipe and more.
Provided by Publix Aprons Simpl
Categories Chicken
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove thyme leaves from stem. Grate cheese (1/3 cup).
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
- Preheat large sauté on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165°F. Remove chicken from pan.
- Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
- Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.
Nutrition Facts : Calories 565.5, Fat 20.6, SaturatedFat 7.8, Cholesterol 99.1, Sodium 769.4, Carbohydrate 57.2, Fiber 2.7, Sugar 2, Protein 36.5
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CREAMY ASIAGO CHICKEN PASTA • A SIMPLE PANTRY
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- While the water heats, add the butter to a medium saucepan over medium-high heat. Once melted, whisk in the flour until combined and bubbly. Slowly whisk in the heavy cream, bring to a boil, then reduce heat and simmer until thickened, stirring frequently, around 10 minutes. Add 3 cups of the asiago, and the 1/2 cup parmesan and stir until melted. Season with kosher salt and pepper to taste.
- Heat a high-sided skillet over medium medium-high heat. Add the olive oil to the pan. Divide the chicken breast into four pieces. In a medium bowl, whisk together the eggs. In another medium bowl combine the panko crumbs, remaining 1 cup of asiago cheese, garlic powder, oregano, salt, and pepper. Dredge the chicken in the eggs, then in the bread crumb mixture. Add the chicken to the hot pan and gently fry, turning occasionally, until browned and the chicken reaches an internal temperature of 165 degrees, around 7 minutes.
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- Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites.
- Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.
- To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add 1/2 cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet.
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