|Photo by Lindsay Costello|
I recently went on a trip to Monterey with my sister Kelley and her family. We stayed at a cozy beach house, went to the Aquarium and lounged at the beach.
We took turns each night cooking dinner. My husband makes the most incredible pasta dish, so I begged him to make it. It was a hit from the first bite.
This is the recipe to make when you are having company. (Although once you taste it, you will have a hard time sharing it with anyone.) He likes to constantly tweek and improve his recipies, so here is his newly revised recipe.
ps the version he made in Monterey did not have any onions in it. My brother in law hates them, it was still AMAZING!!
2 Cups Heavy Cream
1 Cup Milk
3/4 Cup Asiago cheese
1 TBSP Cornstarch mixed with 1 TBSP water
1 Cup Chopped Sun Dried Tomatoes from jar
1 TBSP Olive Oil from the Sun Dried Tomato jar
1 Cube Chicken Bouillon, disolved in 1/4 cup hot water
1 Cup Cooked and Chopped bacon
1/4 Cup Butter
1/3 Cup Diced Red Onion
1 TBSP chopped garlic (we use it from the jar)
1/4 Cup Green Onion
1 LB Grilled Chicken, diced
Bow Tie Pasta
salt and pepper to taste
Parsley (for decoration)
Red Pepper Flakes
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.
3. Melt butter in a large saucepan over medium heat. Saute onions 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.
And if you like this recipe, you’ll love the amazing BLT (+A) from Kelley! Check out the recipe here.
Recipe adapted from: http://allrecipes.com/Recipe/Asiago-Sun-Dried-Tomato-Pasta/Detail.aspx?prop24=etaf