Asiago Sun-Dried Tomato Pasta

"Best Pasta Ever!" Marc exclaimed as he put a spoonful of this Asiago sun-dried tomato pasta in his mouth. I think because of the multiple ingredients that goes into this dish, plus the delicious Asiago cheese, this pasta has a very rich and savory taste. This pasta took a decent amount of prep time, but thanks to my light semester, I managed to prepare a lot of the ingredients the day before so that cooking this pasta did not seem very tedious. However, I have to say that working with very dull knives do slow down the prep time. Cutting an onion takes almost 5 minutes, because I can't cut through more than a couple of layers of onion at a time without chopping off my fingers. Therefore, I have to cut almost layer by layer. Good thing I am not the type to shed tears while cutting an onion, or else I think I would feel very dehydrated after prepping this dish!

Serving Size:

Yield 8 servings

Ingredients:

2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

Directions:

1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.