I thought the dish was amazing, with just a slight few changes.... I tried to lighten it up a bit (but since it was my first time making, didn't want to alter too much) I used 3/4 cup 2% milk and 2 1/2 cups heavy cream... I did double the garlic, and used a little over 1/2 cup asiago in the sauce and omitted the green onion. When I made the sauce I first sauteed the onions in 2.5 tbsp butter, then added garlic and then the cream, bouillon, cheese, cornstarch mix, tomatoes, and fresh parsley. I let that simmer while I cooked the chicken in the bacon pan (after draining almost all the grease), added some garlic, and chicken broth to that pan and cooked till done... Cut up chicken, added to sauce, added the cooked and crumble bacon (I have found it easiest to cut up bacon into pieces with kitchen shears and then fry it and drain it in a strainer) and then tossed it with the pasta...added extra asiago on top. After all that, it was still missing something, I think it needs red peper flakes or cayanne...definitely some salt... my husband said it was kind of bland. Flavor was excellent... just needs a little boost.
I know that my version is not quite the orignal, but I found this to work best and easiest for prep and taste.
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I thought the dish was amazing, with just a slight few changes.... I tried to lighten it up a...