Chicken and Bowtie Pasta with Asiago Cream Sauce

I wasn't the biggest fan of this recipe, partly because I liked the last pasta we made so much more (see previous Cajun Chicken Linguini). Plus it wasn't very good left over. But I felt I should still post it anyway. I think for our next pasta we will try a red sauce recipe.

Chicken and Bowtie Pasta with Asiago Cream Sauce

• Farfalle (Bowtie) Pasta
• Chicken Breast
• Peppers (any colors)
• Onion
• 2 Cups Heavy Cream
• 1 Chicken Bouillon
• 3/4 Cup Grated Asiago Cheese
• 1/2 tbsp. Cornstarch
• 2 tbsp. Butter
• 1 tbsp. Fresh Garlic

1. Cook pasta until al dente.

2. Cut chicken into cubes and cook. Set aside.

3. Saute peppers and onion in vegetable oil or butter.

4. In medium saucepan, bring 2 cups heavy cream to simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon is dissolved completely. Dissolve cornstarch in 2 tbsp. water and whisk into mixture.

5. Add pasta to sauce and serve. Top pasta with chicken and peppers/onions.