Reviewed: Jul. 19, 2005

Very Good! We added some basil and Asiago to the finished product. It came out great. VERY filling! Try It!

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FeedMyMarkus

Home Town: Gray, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Jul. 15, 2005

Very good. I loved it even better the next day.

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SASCEKAT

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 23, 2005

I've made this dish several times and have tweaked it each time. For a low-fat version of this recipe, I subbed the cream for fat-free half-and-half, used turkey bacon, added portabello mushrooms and sprinkled in some white pepper. The leftovers don't look pretty after being refrigerated, but it's still very tasty! Thanks for sharing!

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Amy

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Reviewed: May 31, 2005

Excellent Flavor. Everyone loved it. I would only eat this once a year for fear of instant cardiac disease due to unbelievably high fat content. I added sauteed mushrooms and nixed the green onions.

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AV8TOR

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Reviewed: Apr. 26, 2005

This is soooo good! I made it for a friend's birthday and everyone loved it. I made the cheese sauce the night before and had everything else ready to go so all I had to do was finish the sauce and cook the pasta. Super easy! Thanks!

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SARAGOCATS

Cooking Level: Expert

Home Town: Batesville, Arkansas, USA

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Reviewed: Apr. 22, 2005

Made this tonight. Good but not out of the ballpark great. I used a tri blend of asiago, romano and parmesan cheese. I used half and half instead of the heavy cream. I added some sliced roma tomatoes and fresh spinach. Added a few shakes of italian seasonings, salt and pepper. Thanks for the post!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 21, 2005

This recipe was absolutely fantastic, even though I used another cheese instead of Asiago. It really pleased my guests and my family.

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PVOLCOV

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Reviewed: Apr. 5, 2005

I followed the advice of previous reviews and substituted 1 cup milk for 1 of the cups of heavy cream, increased the cheese to about a cup and halved the onions. I thought the recipe was good, but not great.

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WENDALINA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 26, 2005

A little bit heavy, but very good flavor! There's a lot of chopping involved, so it's something that can be done as a group, where there are lots of helping hands. I just made this for a dinner party and everyone LOVED it! Definitely recommended!

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Mar. 14, 2005

This was good and not nearly as difficult to make as one might think with an excellent presentation. I made about 2/3 of the pasta and half the chicken, but made all the sauce, and it was just right...not dry, not too saucy. I had no Asiago (a true crime), so I used grated fresh Romano, and it was still good this way, but would have been better with the old, complex Asiago flavor. I too subbed half of the heavy cream with half and half with no problem. This recipe needs more garlic, maybe more chicken bouillion, and salt if you use a not-very-salty bacon. There is still something missing though. I hope someone figures it out and lets me know, because this has potential to be a PERFECT dish! I will make again and adjust the sauce to taste.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Mar. 7, 2005

Very good flavor. I thinned out the cornstarch with more than 1 T water after trying it as written and having cornstarch clumps form. Will definitely make this again. Would be good with mushrooms too.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 21, 2005

I tried this recipe without the bacon and LOVED it! It was a huge hit with the many picky eaters in my family.

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NICOLEOSTERBUR

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Reviewed: Feb. 10, 2005

I have posted before saying that I love this recipe. I'll give some advice on changes I've made to this recipe: 1. Always use the sundried tomatoes including the oil they are soaked in - gives it more flavor. 2. Use a bunch more asiago cheese than is called for. I put some in the pan when making the sauce, but also sprinkle some on top of the dish when I serve it. 3. I use pre-cooked, real bacon bits to save time, but still enjoy the flavor. 4. I don't use two types of onions - only vadillas. Still one of my favorite recipes ever. Good luck,

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DEBBIE_BAILEY

Cooking Level: Expert

Living In: Coventry, Connecticut, USA

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Reviewed: Jan. 28, 2005

Absolutely Delicious! This recipe was a great hit with my husband and friends. I also used fresh grated parmesan when I served.

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GrlzCn2

Home Town: Albuquerque, New Mexico, USA

Living In: Marathon, Texas, USA

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Reviewed: Jan. 27, 2005

good, creamy pasta dish. needs much more flavor so increase ingredients or use others for stronger flavor. i didn't have chicken so used bell peppers, onions and garbanzo beans. used bow-tie pasta. i enjoyed making a home-made sauce and combination of cheese and sun-dried tomatos. Thanks.

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mn

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Reviewed: Jan. 23, 2005

I loved this recipe. After I finished cooking..I always get the ratings from the family. They ALL gave it 5 stars..and I cook for a tough crowd. Those 5 star ratings are hard to get!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Nov. 27, 2004

This recipe was very flavorful and also forgiving. I served it with a crisp salad and crusty bread.

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CHELSRAE

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Reviewed: Nov. 13, 2004

A very nice pasta. Great flavor. Even my wife liked it and that doesn't happen often.

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CASEYPD63

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Reviewed: Nov. 5, 2004

This was a wonderful recipe. Although I couldn't find asiago cheese I substituted it with parmesan and added more. I also added more semi sun dried tomatoes and it came out great. Everyone loved it !

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ITSINTHEBLOOD

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Reviewed: Oct. 24, 2004

Excellent recipe, but loaded with fat!!! I tried to cut down where I could: using half and half instead of the heavy cream, omitting the butter. In the end it still tasted wonderful and rich. I loved it and so did my husband and 2 kids.

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Christina

Cooking Level: Expert

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Asiago Sun-Dried Tomato Pasta

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