![sun-dried tomato farfalle pasta garnished with fresh parsley and shredded cheese](https://cdn.statically.io/img/www.allrecipes.com/thmb/LNtRmf0DPZDimKygB8MKayENtOk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/42579-asiago-sun-dried-tomato-pasta-Corey-Butler-4x3-9559f06dfa2f4676972860d4c6f04007.jpg)
Ingredients
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3 cups heavy cream, divided
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1 tablespoon Asiago cheese
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1 cube chicken bouillon
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1 tablespoon cornstarch, mixed with equal parts water
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1 cup chopped sun-dried tomatoes
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1 (16 ounce) package bow tie pasta
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3/4 cup bacon
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1/4 cup butter
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1 cup diced red onion
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2 cloves garlic, chopped
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1 pound grilled skinless, boneless chicken breast, diced
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1 cup chopped green onion
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2 tablespoons chopped fresh parsley
Directions
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Heat 2 cups cream in a large saucepan over medium heat until just bubbling. Watch carefully to ensure that it doesn't boil over. Whisk in Asiago cheese and bouillon until cheese is melted and bouillon is dissolved. Add cornstarch mixture; simmer until sauce is thickened, stirring constantly. Mix in sun-dried tomatoes. Set Asiago cream sauce aside or cover and refrigerate for later use.
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and set aside.
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
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Melt butter in a large saucepan over medium heat. Sauté red onion in hot butter until soft and translucent. Add crumbled bacon and garlic; cook and stir for 2 minutes. Add chicken, green onion, and remaining 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce and cook until mixture is heated through.
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Add cooked pasta to the saucepan; toss until evenly coated. Sprinkle with parsley to serve.
Nutrition Facts (per serving)
615 | Calories |
44g | Fat |
29g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 615 | |
% Daily Value * | |
Total Fat 44g | 56% |
Saturated Fat 26g | 130% |
Cholesterol 172mg | 57% |
Sodium 318mg | 14% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 9% |
Total Sugars 7g | |
Protein 28g | 56% |
Vitamin C 8mg | 9% |
Calcium 107mg | 8% |
Iron 2mg | 13% |
Potassium 616mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.