Chicken and Pasta with Asiago Cream Sauce

As I mentioned in a previous post, Tom and I are cheese and cracker type of people and we quickly found out that asiago cheese just isn't a cheese we're willing to eat alone on a cracker. I didn't want to throw away the cheese so I began searching for recipes to use up the rest of the cheese.

Recipe

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Chicken and Pasta with Asiago Cream Sauce

• 3 boneless, skinless chicken breasts
• 1 box whole wheat penne pasta
• 1 tbsp. olive oil
• 1 ½ cups asiago cheese, shredded
• 2 cups heavy cream
• ¼ cup milk
• ¼ cup chicken broth
• 1 tsp. salt
• ½ tsp. cornstarch
• 2 tbsp. water
• ¼ cup proscuitto, diced
• ½ cup mushrooms, diced
• 2 cloves garlic, minced
• 2 tbsp. unsalted butter
• 1 tbsp. fresh parsley, chopped
• salt and pepper

Servings: 6

Calories:

Author: NicholeL

Ingredients

• Cut the chicken breasts into cubes and season with salt and pepper.
• 2. Bring a large pot of lightly salted water to a boil. Cook the penne according to package directions. Drain and place a towel over the pasta to keep warm.
• 3. Pour the olive oil into a medium-sized skillet over medium-high heat. Add the chicken and cook until the chicken is lightly browned on all sides. Transfer the chicken to a plate and cover with foil to keep warm.
• 4. Lower the heat of the skillet to medium-low and add the butter. Once the butter has melted add the proscuitto, mushrooms and garlic. Cook for 3-5 minutes or until the mushrooms are tender.
• 5. Meanwhile combine the heavy cream and milk together in a pot. Bring to a simmer. Add the chicken broth and asiago cheese and whisk until the cheese has melted. In a small bowl, whisk together the cornstarch and water and whisk into the cheese mixture. Lower the heat to low and stir occasionally.
• 6. Add the chicken to the skillet with the proscuitto mushrooms and garlic and cook for 1-2 minutes, just until the chicken is heated through.
• 7. Pour the pasta into a large bowl. Add the chicken mixture and the cream sauce. Toss well to combine.
• 8. Serve in bowls and top with fresh parsley. Season with salt and pepper to taste.

Notes

Slightly Adapted from: All Recipes 

I really liked this recipe. I did end up adjusting the amount of cheese from the original recipe because it didn't have a cheesy enough flavor for me. I think next time I'll go with more of a cheese sauce than a cream sauce. The flavors of the mushrooms and the proscuitto were unfortunately covered up with all of that cream.