Farfalle Festival Recipe - Allrecipes.com
Farfalle Festival Recipe
  • READY IN 40 mins

Farfalle Festival

Recipe by  

"This is my attempt to duplicate my wife's favorite dish at our favorite Italian restaurant. She thinks I came pretty close."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
  2. Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.
  3. Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
  4. Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note
  • I use prepared Alfredo sauce, or make my own quickly and easily by bringing to a boil one pint heavy cream, 1 teaspoon black pepper, and 2 tablespoons milk. Remove from heat and stir in 1 cup Parmesan cheese. Store in refrigerator until ready to use.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2010

Delicious! I cooked the chicken in the bacon grease. The rest was exactly the same. This is soooo good. Much better than what I get at the "chain restaurant" where I get a dish very similar to this.

 
Most Helpful Critical Review
Jun 07, 2013

Tried this recipe last night with hubby, and I felt like it fell short of its potential. I used a whole wheat pasta, which changes the flavor, but this is normal for us so I didn't expect it to make that big of a difference. I feel like where this recipe fell flat was using the bottled alfredo sauce. I sampled the dish after step 2 and it was very good, and then after step 3 it was only mediocre. My gut tells me that if you make a yummier, homemade alfredo sauce it would step up the recipe by at least 1, if not 2 stars. Will try it again sometime.

 
Jul 19, 2010

This was really good! I did tweak it a bit for our taste, but overall great! I did as others and cooked the chicken in some of the bacon fat, skipped the butter. Used FF 1/2 and 1/2, added some extra and instead of reducing it down thickened it up with a little flour and milk. Also added a can of peas. Yum!! It's a keeper!

 
May 27, 2010

Excellent made as written!! Restaraunt quality I agree. This went together quickly since I had done all my slicing and dicing before I started and was just dropping things in to the pan. I don't know about anyone else, but I am dreaming of how good shrimp would be in this and I also think I will add 3-4 freshly sliced mushrooms next time. Thanks HungryJohn!!

 
Mar 18, 2009

This recipe is fairly involved, at least when I did it. My kids love eating penne pasta, because they can stick their forks in the hole... so I used penne instead. And when I went to the store, I forgot to buy parmesan! Luckily I had some mozarella, which ended up working nicely. I would definitely make this dish again.

 
Nov 23, 2009

Very good! I did find the recommended porportions of pasta and alfredo sauce to be quite off but it was an easy fix. Serving just the two of us, I halved the pasta and doubled the alfredo. I also used fresh garlic and sauted it with the onion in the butter, then proceeded as stated.

 
Apr 17, 2012

Really good. Not very saucy though, which is what I prefer. I think next time I will add a little extra cream, tomato, and alfrdo sauce. I will definitely be making this one again.

 
Apr 23, 2009

this was very good. used parmesan in place of asiago, which worked fine. it was a very nice meal, will make again.

 

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Nutrition

  • Calories
  • 928 kcal
  • 46%
  • Carbohydrates
  • 107.2 g
  • 35%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 43.1 g
  • 86%
  • Sodium
  • 1344 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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