Chicken and Bowtie Pasta with Asiago Cream Sauce

Ingredients

• farfalle pasta (454 grams)
• heavy cream (530 milliliters)
• Asiago cheese (75 grams)
• chicken bouillon (0.25 cube)
• cornstarch (7.5 grams)
• water (30 milliliters)
• vegetable oil (30 milliliters)
• skinless, boneless chicken breasts (454 grams)
• unsalted butter (30 grams)
• prosciutto (37.5 grams)
• mushrooms (37.5 grams)
• garlic (14.75 grams)
• parsley (7.5 grams)

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. Bring 2 cups cream to a simmer in a medium saucepan, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set aside.
3. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer to a plate; set aside.
4. Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5. Return sauce to the heat; stir in remaining 1/4 cup cream and parsley flakes until heated through.
6. Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine, then serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 837
• fat: 51 g
• sats: 28 g
• carbs: 62 g
• fibre: 4 g
• protein: 33 g
• salt: 0.425 g