Asiago Sun-Dried Tomato Pasta

Ingredients

• 2 cups heavy cream
• 1 cube chicken bouillon
• 1 Tbsp Asiago Cheese
• 1 Tbsp cornstarch, mixed with equal parts water
• 1 cup chopped sun-dried tomatoes
• 1 (16 oz) pkg bow tie pasta
• ¾ cup bacon
• ¼ cup butter
• 1 cup diced red onion
• 2 cloves garlic, chopped
• 1 cup chopped green onion
• 1 lb grilled skinless, boneless chicken breast, diced
• 1 cup heavy cream
• 2 Tbsp chopped fresh parsley

Directions

1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully to ensure it doesn’t boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved.
2. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
5. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon; cook for 2 minutes.
6. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.