Chicken Pasta with Asiago Cream Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.'}

📊 Nutrition Facts

Per serving (6 servings total)