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
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