Farfalle Festival
The best creamy tuscan chicken pasta with sundried tomato, baby spinach, garlic, red pepper, and parmesan.
Recipe Summary Farfalle Festival
This is my attempt to duplicate my wife's favorite dish at our favorite Italian restaurant. She thinks I came pretty close.
Ingredients | Creamy Pasta Chicken Recipes10 ounces farfalle (bow tie) pasta4 slices bacon, diced1 tablespoon butter2 tablespoons diced red onion1 teaspoon chopped garlic¼ cup diced Roma tomatoes1 cooked chicken breast, thinly sliced1 pinch ground black pepper1 pinch garlic salt1 pinch salt2 tablespoons heavy cream2 tablespoons grated Asiago cheese⅓ cup Alfredo sauceDirectionsFill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.I use prepared Alfredo sauce, or make my own quickly and easily by bringing to a boil one pint heavy cream, 1 teaspoon black pepper, and 2 tablespoons milk. Remove from heat and stir in 1 cup Parmesan cheese. Store in refrigerator until ready to use.Info | Creamy Pasta Chicken Recipesprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
TAG : Farfalle FestivalWorld Cuisine Recipes, European, Italian,
