Chicken and Bowtie Pasta with Asiago Cream Sauce
Bow tie pasta is tossed with a tasty combination of chicken, garlic, mushrooms, and prosciutto and topped with a delectable Asiago cream sauce.
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.