Asiago Chicken Pasta Recipes

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CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

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

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon 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.

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 Pasta with Chicken & Asiago Cream Sauce image

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

1 pkg penne pasta
3/4 c heavy cream
2 boneless chicken breasts, cut into cubes
4-5 piece of bacon, roughly chopped
1 c asiago cheese, grated
1 c onion, chopped
2 clove garlic, roughly chopped
1 can(s) diced tomatoes (approx 15 oz, but add more if you like more tomatoes)
1 Tbsp basil, dried
1 Tbsp parsley flakes
1 Tbsp oregano, dried
3 tsp sugar
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil

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



Asiago Chicken Pasta image

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

1 teaspoon fresh thyme, leaves only
2 ounces asiago cheese, shredded
1 lb boneless chicken cutlet
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces presliced baby portabellas
1 teaspoon minced garlic
9 ounces fresh linguine
1 1/2 cups unsalted chicken stock (or broth)
1/2 cup half-and-half
2 cups baby spinach leaves

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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