Chicken and Bowtie Pasta with Asiago Cream Sauce

Ingredients

• 1 (16 oz) package farfalle (bow tie) pasta Pasta, dry, enriched
• 2 tablespoons vegetable oil Vegetable oil (soybean)
• 1 pound boneless skinless chicken breast , cubed Chicken breast, boneless skinless, raw
• 2 1/4 cups heavy cream , divided Heavy whipping cream
• 1/4 cube chicken bouillon , crumbled Chicken bouillon cubes, dry
• 3/4 cup grated Asiago cheese
• 1/2 tablespoon cornstarch Cornstarch
• 2 tablespoons butter Butter, salted
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped fresh garlic Garlic, raw
• 1/4 cup sliced mushrooms Mushrooms, white, raw
• 1/2 tablespoon parsley flakes Parsley, dried

Instructions

1. Cook pasta in salted boiling water 8–10 minutes until al dente. Drain and set aside.
2. Heat oil in a skillet over medium-high heat. Cook chicken until no longer pink. Set aside.
3. In a medium saucepan, bring 2 cups cream to a simmer. Whisk in bouillon and Asiago until smooth. Dissolve cornstarch in 2 tablespoons water; whisk in. Cook 2 minutes, then remove from heat.
4. Melt butter in a skillet over medium-high heat. Sauté prosciutto, garlic, and mushrooms until mushrooms are tender, about 3 minutes. Add chicken and heat through.
5. Return sauce to heat; add remaining 1/4 cup cream and parsley flakes. Heat through.
6. Combine pasta, chicken mixture, and sauce in a large bowl. Toss and serve.