Recipe by THENEWTRICIA
"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce."
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1 (16 ounce) package
farfalle (bow tie) pasta
skinless, boneless chicken breast halves - cubed
2 1/4 cups
heavy cream, divided
chicken bouillon, crumbled
grated Asiago cheese
chopped fresh garlic
This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have leftover cream to cook w/ b/c of its high fat content) do not add all of the pasta; a whole bouillon is quite acceptable - who's really using 1/4 of it?! I didn't have prosciutto, but it really needs that flavor. I added peas and it completed the meal. Think ahead and reuse the same pots to make fewer dishes!
This was awful - recipe could be improved by halving the amount of pasta called for and quadrupling the mushrooms and ham. And can 1/4 a boullion cube possibly be right? I used a whole one and still the sauce was bland and uninteresting.
This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 tablespoon dried sweet basil, and 1 teaspoon sea salt.
For the sauce, I used 3 1/2 cups heavy cream, and added dried sweet basil, 1/2 chicken bouillon cube, 1/2 teaspoon garlic powder, 1 tablespoon real butter, and 1/2 cup chicken broth. I used a full cup Asiago cheese, and substitued bacon for the proscuitto. I also cooked the bacon, mushrooms, and fresh garlic in olive oil, rather than butter.
My whole family loved this recipe! If you were to add capers and a sqeeze of fresh lemon juice, it would taste just like a favorite dish at a well known Italian Restaurant....which is what I plan to do next time!
Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an entire bullion cube to the sauce to add more flavor to it. I added more garlic when cooking the prosciutto. Also I felt that there was too much pasta for the amount of chicken/mushrooms & prosciutto that the recipe called for. I used 2 lbs of chicken, 1 cup of mushroom (next time I will make it 2 cups) and 1/2 cup of prosciutto. I was very excited when I saw this recipe and it reminded me of my favorite dish at the Macaroni Grill that they no longer carry. I recieved several compliments at dinner. Thank you for a great recipe!
Delicious! I used penne pasta and cut the amount in half. I didn't use chicken, I just doubled the amount of proscuitto. I also used 2 cups of mushrooms and added peas. This was so easy and quick to make but looks and tastes like you spent hours. UPDATE: This is the second time I've made this and this time I did it with the chicken. Definitely season the chicken with garlic, italian seasoning and a little salt and pepper while frying in a bit of olive oil. I still used 2 cups of mushrooms and 1 c. of peas along with a whole package of proscuitto so I doubled the sauce. I don't like a thin sauce so it was pretty easy to thicken with the cornstarch. Definitely a keeper.
Wow! This was very good! The original recipe needed a little kick so I added 1/2 tbsp of garlic powder and 1/2 tsp of red pepper flakes. I used baby portabella mushrooms and added fresh spinach for color. I used the Asiago cheese and it definitely made the dish!
I tweeked the recipe a little. I added 1/2 C minced onion, 3 cloves garlic, 1 C asiago cheese, 1 whole bouilon cube and seasoned the chicked with poultry seasoning prior to cooking. I also substituted 1/4 C milk for the cream, so I didn't have to buy 2 pints of cream. Next time I will add some vegetables to it. The recipe was a great base to start from.
This was great. I left out the mushrooms and doubled the cheese and proscuitto. Was just as good re-heated 2 days later. Thanks for the great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Bowtie Pasta with Asiago Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 456
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