Ingredients for Sun Dried Tomato Pasta So Good
- Heavy Cream
- Chicken Bouillon Cube
- 1 cup grated Asiago cheese
- Sun Dried Tomato
- Cornstarch
- Unsalted Butter
- 1 medium red onion (finely chopped)
- Garlic Cloves
- Green Onion
- 4 slices bacon
- White Wine
- Mushroom
- Boneless Chicken Breast
- Fresh Parsley
- Penne Pasta
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How to Make Sun Dried Tomato Pasta So Good
- Boil 1 lb boneless, skinless chicken breasts in 4 cups of water until cooked through (about 20 minutes). Remove from heat, let cool completely, then cut into 1/2-inch pieces.
- In a large saucepan, heat 3 cups heavy cream over medium heat. Bring just to a boil.
- Stir in 2 chicken bouillon cubes, 1 cup grated Asiago cheese, and 1/2 cup dry white wine. Stir until cheese is melted and sauce is smooth.
- In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Gradually whisk into the cream sauce.
- Reduce heat to low and simmer, stirring constantly, until the sauce has thickened (about 5-7 minutes).
- Stir in 1 cup sun-dried tomatoes (oil-packed, drained).
- (Optional) Cover and refrigerate the sauce until ready to use. This can be made ahead of time.
- Cook 4 slices bacon in a large skillet over medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon.
- In the same skillet, melt 2 tablespoons butter over medium heat. Add 1 medium red onion (finely chopped), 2 cloves garlic (minced), and 8 oz sliced mushrooms. Sauté until softened (about 5-7 minutes).
- Add the crumbled bacon and cook for 2-3 minutes.
- Stir in 2 green onions (chopped), the cooked chicken, and 1 cup heavy cream. Cook until heated through.
- Add the Asiago cream sauce and stir to combine.
- Cook 1 lb pasta according to package directions. Drain and toss with the sauce.
- Serve immediately, garnished with fresh parsley. Enjoy with a glass of white wine!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
247g
Carbs
26g
