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Asiago Sun-Dried Tomato Pasta
SUBMITTED BY:
Michelle
PHOTO BY:
House on the Corner
"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"
RECIPE RATING:
Read Reviews
(210)
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PREP TIME
25 Min
COOK TIME
35 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
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DIRECTIONS
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. 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.
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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. 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.
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REVIEWS
Reviewed on Sep. 1, 2005 by
RANCHGIRL_59714
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RANCHGIRL_59714
Sep. 1, 2005
As written, this recipe is quite bland, but with a few easy adjustments, it became an AMAZING side dish that got (muffled, from a full mouth)incredibly good feedback from the boyfriend. I used 1/2 2% milk and 1/2 cream, but almost a 1/3 cup of grated asiago, and it was perfect and creamy. Also, skipped the butter and just threw the garlic and onion in at the beginning of rendering the bacon. I left out the chicken, as that was my main dish, but cut the bacon into larger chunks and it was great! Also doubled the garlic amount, and added salt, pepper, cayenne, and red pepper flakes to liven it up a bit. At the end of sauteing the veggies i threw in about 8 oz sliced fresh mushrooms, and it was phenomonal!! Tossed the cooked pasta with fresh chopped parsley, olive oil, pepper, and a little parmasan and served with Mushroom and Swiss Chicken (see review)...I thought my boy was gonna fall to his knees and start to sob from sheer appreciation!
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13 users found this review helpful
As written, this recipe is quite bland, but with a few easy adjustments, it became an AMAZING...
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Reviewed on Oct. 14, 2003 by KARIEME
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KARIEME
Oct. 14, 2003
This is a fabulous recipe, especially if you follow some of the other suggestions in the reviews. Definitely use the 1 cup of asiago cheese for the real flavor of the cheese. I also substituted 2% milk for one of the two first cups of cream. I could have done without the sundried tomatoes. I realized too late that they should have gone in first thing so they could soften up and provide the flavor they were supposed to. I also used about 1/4 cup of chives in place of the green onion for color and for a less pungent onion flavor, the red onion provides plenty of that. A fabulous recipe, well worth the effort! Enjoy!
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13 users found this review helpful
This is a fabulous recipe, especially if you follow some of the other suggestions in the...
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Reviewed on Oct. 14, 2003 by RAESKITCHEN
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RAESKITCHEN
Oct. 14, 2003
My 3 and 6 year olds loved it! It was full of flavor and great with salad. I softened the sundried tomatoes by boiling them for about 5min. before I added them to the cream sauce. I love garlic, so I added a little more than called for and eased up on the onion. I also omitted the bacon and used about 1 cup of cheese. This dish is definfelty a keeper. Right up there with restaurant dishes.
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8 users found this review helpful
My 3 and 6 year olds loved it! It was full of flavor and great with salad. I softened the...
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Reviewed on Jun. 30, 2003 by Kara
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Kara
Jun. 30, 2003
I didn't have asaigo cheese, so I used parmesan. I also traded out the heavy whipped cream with milk and butter (1 cup heavy cream = 3/4 milk + 1/3 cup butter) to lighten it. This is a wonderful recipe! Very delicious! Thanks Michelle! My family loved it!
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7 users found this review helpful
I didn't have asaigo cheese, so I used parmesan. I also traded out the heavy whipped cream...
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Reviewed on Feb. 21, 2006 by
MARKANDDEEA
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MARKANDDEEA
Feb. 21, 2006
G-O-U-R-M-E-T!!! This was delicious! I could have drank the asiago cream sauce by the glass for starters. I made a few changes & it was perfect. I'll be making this for company soon. I added basil, freshly ground pepper & extra cheese to the sauce. I used much less than 1 cup of sun-dried tomatoes. I wasn't sure if I liked them or not so didn't want a bunch. I probably used 1/3 cup & it was perfect. I also omitted the red onion since I don't like cooked red onions and used 8 ozs of fresh mushrooms sliced instead. YUM! The last cup of heavy cream I switched to 1 cup 1% milk. I never need to eat out again. This is better than anything at Olive Garden--seriously! Everyone at my house loved this!
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6 users found this review helpful
G-O-U-R-M-E-T!!! This was delicious! I could have drank the asiago cream sauce by the glass...
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Reviewed on Oct. 18, 2005 by bunsen78757
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bunsen78757
Oct. 18, 2005
Made a few minor changes and thoroughly enjoyed this dish. Changes: Did not use bacon Used half milk, half cream Used olive oil for veggies, added a bit of butter for taste Doubled garlic Used 3/4 c asiago Added 1/4 cup chardonnay with initial cream and tomatoes Soaked sun-dried tomatoes ahead of time and simmered sauce after tomatoes went in on really low heat for about 15 minutes. Had to add a bit more milk. I think simmering the sauce with the soaked tomatoes really helped their flavor dispense.
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6 users found this review helpful
Made a few minor changes and thoroughly enjoyed this dish. Changes: Did not use bacon Used...
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Reviewed on Aug. 31, 2006 by
TEVANS211
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TEVANS211
Aug. 31, 2006
DELICIOUS! I didn't want this to be too dense so I used half and half in place of the heavy cream and increased the Asiago to 3/4 c. I followed another reviewers suggestion to add the sundried tomotoes from the start to allow them to soften up, so glad I did. Other than that, I didn't have a red onion on hand so I used shallots and sauted that in 2 tblsp of olive oil rather than butter. I also threw in about 1/2 c. of pine nuts w/ the garlic and shallots, omitted green onions and used 1/4 c. chopped fresh basil. I used Penne pasta and toppped w/ parsley and feta cheese. My new favorite dish! Thank you so much Michelle, for sharing such a wonderful recipe!
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5 users found this review helpful
DELICIOUS! I didn't want this to be too dense so I used half and half in place of the heavy...
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Reviewed on Oct. 13, 2003 by Faith
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Faith
Oct. 13, 2003
This recipe didn't tell you when to add the sun-dried tomatoes and I though it was a little to much onion. Not one of my families favorites, especially considering all the work that went into making it.
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4 users found this review helpful
This recipe didn't tell you when to add the sun-dried tomatoes and I though it was a little to...
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Reviewed on Sep. 29, 2003 by
BERNEL
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BERNEL
Sep. 29, 2003
This was a hit! I used sun dried julienne tomatoes. I also tried to cut down on the fat by substituting half of the cream it called for with 2% milk. It turned out great! My cousins asked for the recipe.
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4 users found this review helpful
This was a hit! I used sun dried julienne tomatoes. I also tried to cut down on the fat by...
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