Chicken and Bowtie Pasta with Asiago Cream Sauce

Made this nice recipe tonight. Very tasty, I modified it a little from Big Oven by adding more asiago, prosciutto, garlic, and mushrooms.

The wine was a Ménage à Trois (Zinfandel-Merlot-Cabernet) is a Red wine from Folie à Deux Winery in Napa Valley. It went very well with the dish.

Chicken and Bowtie Pasta with Asiago Cream Sauce
http://www.bigoven.com/recipe161444

"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce." Original recipe yield: 6 servings.

Yield: 6 Servings
Main Ingredient: Chicken
Cuisine: Italian

Tags: Brunch Main Dish Liked Saute Italian Chicken Dinner Spring Creamy

Ingredients:
INGREDIENTS:
1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless boneless chicken breast halves - cubed
2 1/4 cups heavy cream divided (consider just 2 cups)
1/4 cube chicken bouillon crumbled
3/4 cup grated Asiago cheese (1 cup) ~ 0.25 lbs
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto (7 strips)
1 tablespoon chopped fresh garlic (used 5 cloves)
1/4 cup sliced mushrooms (~1 cup of wild mushrooms)
1/2 tablespoon parsley flakes

DIRECTIONS: Bring a large pot of lightly salted water (1 gallon) to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. Heat 2 tablespoons vegetable oil (I used EVOO… this is an Italian recipe after all) 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 (I used EVOO) 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.