5 stars for this one- -if you're into Heart Smart foods, this one is not for you. But, if you want to serve up a deeply satisfying meal that even your kids will just love, here it is. Because you’re cooking with cream, do all the prep prior to starting. Just have it all laid out before you start, so you can move right along. I found the recommended amount of Asiago cheese so small I just couldn’t take it seriously. So I had a good time adding shredded cheese—probably about a ½ cup. Frankly, it probably didn’t much matter. The flavor here is really about the mix of the Sun Dried Tomatoes and the cream. I made no substitutions other than Parmesan (because I had it) for the Asiago…and it worked beautifully. Grilling the chicken is a very nice touch, by the way. The sun-dried tomatoes we used were packed in oil—the oil deepens the flavor, too (I know, I know…there isn’t enough FAT in this recipe as it is?). My wife and I ate it as is, for my son I added some thin ribbon pasta to put it on—he’s 13, and it was inhaled. Notice the little touches that you might want to substitute around, like say, yellow onions, instead of red, or maybe skip the green onions? Honestly, you can, but, this is an extremely well thought out recipe, my strong recommendation is that you go with it right down the line. I will next time, right down to the Asiago in the one-tablespoon amount. Honestly, this one is that good.
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