Reviewed: Jan. 13, 2008

ONIONS!! I think the next time I try this it will be with half the onions. I'm also going to try some other veggies, mabey some sweet peas and corn.

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JGordon

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Reviewed: Jan. 11, 2008

I had half a jar of sun dried tomato pesto and some Asiago cheese leftover from another recipe so decided to try this dish. I used about 1/2 cup of shredded Asiago in the sauce instead of only a tbsp. I didn't have any heavy cream so I substituted 2 cups of 1% milk and 1 cup of half&half for the 3 cups of cream. Instead of cooking the bacon I substituted real bacon bits from a jar (not the imitation kind). We really enjoyed it and didn't find it bland at all.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jan. 10, 2008

Awesome. I hate the long reviews so I will keep it short. Awesome!!!! I followed the receipe exactly. Next time I will cut back on the sun-dried toms.

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JENNEVANS313

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Dec. 28, 2007

I used this recipe because I wanted to use up the rest of the Asiago cheese I made with another recipe on this website. My husband and I liked this recipe, but my kids did not, so that is why I gave it only 4 stars. The entire family preferred the Chicken and Bowtie Pasta with Asiago Cream Sauce recipe a lot more. I think the sun dried tomatoes is not what went well with my kids.

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fulsome-cooking

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 19, 2007

I chose this Asiago Sun Dried Tomato Pasta for a wedding. I cooked enough for 185 people and got so many compliments and also many requests for the recipe. It's been 3 years and I still get the compliments and the requests. It's a wonderful, tasty and colorful dish. Excellent!!!

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jeannine

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Reviewed: Nov. 15, 2007

Creamy and delicious! Thanks!

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JWhi225

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

I have made this recipe exactly as stated. It is rich, creamy, amazing goodness. Don't worry about fat or calories, it is a wonderful indulgence at least the first time. I'll try to make it with the suggested variations, but as is it is a wonderful recipe. I served it with Asiago garlic bread last night, accompanied by a nice salad and a perfectly chilled chardonnay. Try it, you won't be sorry! This is a new family favorite.

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Oct. 28, 2007

This recipe is absolutely sensational!! and VERY yummy! I've made it twice now and I have had nothing but compliments. I used 1 cup of cream and 1 cup of 1% milk for the sauce. Also I added the sundried tomatoes in first along with the juices in the jar, which I think brought out a lot more flavor (I didn't do this the first time I made it). I did not add the bacon.

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rthyagar

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Reviewed: Oct. 23, 2007

This is an easy recipe and it is delicious. I am a guy and if I can make it without screwing it up, (I'm not a cook!), then anyone can. I couldn't find stand alone asiago , but I did find a asiago, parmesan, romano mix and it still came out delicious. It impressed both my wife and my mother! Oh yeah, leftovers were excellent as well! E.

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ECBARBOU

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Reviewed: Oct. 23, 2007

I loved this Recipe! I have had it in my recipe box for a few years now. It's just very time consuming, there is a restraunt that makes this same recipe in my town and it's cheaper than buying all the ingredents. Still very good if you have the time.

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kodymo

Home Town: Camdenton, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 19, 2007

Absolutely AMAZING!

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karina

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Reviewed: Oct. 19, 2007

This was delicious. I did add more asiago cheese 6 oz, and 1/2 a bag of mixed italian shredded cheese. This was a big hit!!! I did salt and pepper and used PENNE pasta. Will be making this again!

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ANGEL88KIM

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Augusta, Georgia, USA

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Reviewed: Oct. 16, 2007

My husband and I really liked this but it was not a hit for my three year-old...he didn't like the sun-dried tomatoes. Since the recipe only calls for one tablespoon of Asiago cheese, I just substituted for fresh Parmesan cheese since they are very similar cheeses and my grocery store only sold Asiago in wedges costing $5.00 a pop. Also, I thought that one cup of sun-dried tomatoes was a bit much an overwhelming. I got like three chunks of sun-dried tomatoe in every bite. I will put about half a cup next time. Other than that the dish was wonderful!!

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Sep. 25, 2007

This recipes was awesome. I did increase the amount of asiago to about 1 1/2-2 cups as the suggestions said with asiago on top of each serving. I also did not want to add bacon so instead I sauteed mushrooms. It ended up I forgot to add the last cup of heavy whipping cream, but the pasta came out perfect without it. My husband liked it so much he had 2 plates full and plans on eating the leftovers tonight for dinner as well. Said it was even better than going out to eat for this type of dish!

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ZFAN

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Reviewed: Sep. 16, 2007

This recipe was a hit. I modified it some by omitting the bouillion, cornstarch, bacon, green onion and parsley. I also added mushrooms and spinach. I tend not to measure anything but can definetly say I used more garlic and cheese. I used a full 6 oz container of the asiago. All in all it truned out great.

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southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 15, 2007

I altered this recipe some, but it really did come out great. I recommend this to anyone who is used to adding their own personal touch to a recipe and doesn't want to follow it to the letter.

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Jen Theesfeld

Cooking Level: Expert

Home Town: Piscataway, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Sep. 14, 2007

I made this recipe at the request of my girlfriend, whose favorite dish when she goes out to eat is sun-dried tomato pasta with chicken. She gave this version an enthusiastic thumbs up, claiming it was even better than the restaurant's. I thoroughly enjoyed it myself. Warning: it's fairly time-consuming, especially if you grill the chicken fresh, but worth the effort. I wouldn't skimp on any of the ingredients here; low-fat is not what this recipe is about.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 10, 2007

Enjoyed this a lot. Substituted a tablespoon of Mascarpone for the Asiago and added a bit of Parmesan as well. I also sliced a whole mild chili down the center, removed the seeds, and added it to the sauce at the same time as the tomatoes, removing it before serving. The heat was a nice addition.

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shrmp

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Reviewed: Sep. 5, 2007

Fabulous! I took this to a BBQ and everyone asked for the recipe. Only because I could not find Asiago cheese where we live, I used Parmesan cheese in replacement. Still came out SUPERB!! I have already made this twice and sent the recipe off to friends and family. Thanks for a great recipe.

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Jill

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

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Reviewed: Aug. 22, 2007

The dish is so rich, creamy and delicious! I first had it at a dinner party another couple hosted. I only gave it 4 stars instead of 5 because 1 Tbsp. of Asiago is not enough to enhance the flavor at all. I added 1/4c. I also used shrimp instead of chicken because I didn't have any chicken on hand, but it was equally as good.

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Minnetonka Mom

Cooking Level: Expert

Home Town: Independence, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Asiago Sun-Dried Tomato Pasta

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