Asiago Sun-Dried Tomato Pasta

Summary

Creamy is the definitive word in this dish. Grilled chicken, bacon, red onion, garlic and sun-dried tomatoes are simmered in a creamy sauce.

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.

NUTRITIONAL INFO

calories	1062 cal
total fat	72.7 g
cholesterol	257 mg
sodium	737 mg
carbohydrates	68.2 g
fiber	4.7 g
protein	37.5 g