Wendy’s Johnny Carinos Bowtie Festival

2 c. cream
1 cube chicken boullion
1 T. Asiago Cheese
1 T. Cornstarch mixed with 1 T. Water
1 c. chopped sun dried tomatoes
In a large saucepan over medium heat, cook 2 c. cream until just bubbling. Watch carefully to ensure that it doesn’t boil over. Stir in boullion and Asiago cheese. Stir with whisk until dissolved. Add cornstarch mixture and simmer until sauce is thickened stirring constantly. Mix in sun dried tomatoes. Set aside or cover and refrigerate for later use.
1 - 16 oz. pkg. of bow tie pasta
3/4 c. bacon
1/4 c. butter
1 c. chopped green onions
1 c. diced red onions
2 cloves of garlic, chopped
1 lb. Grilled, skinless boneless chicken breasts (diced)
1 c. cream
2 T. Chopped fresh parsley
Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 mins., drain. Place bacon in a large deep skillet, cover over med. High heat until evenly brown. Drain crumble and set aside. Melt butter in a large saucepan over med. Heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 mins. Stir in green onions, chicken and 1 c. 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.
Wendy’s note: I have used half and half instead of the cream. I also use the precooked crumbled bacon that you can buy in the salad dressing area of the grocery store, instead of frying up my own. I also think this would also taste just fine with fresh tomatoes versus sun dried. I also cut up the chicken and cook it in chunks, just browning it in some olive oil. This makes quite a bit. The Asiago cheese is a hard cheese found in the specialty cheese section.