Best Asiago Sausage Pasta Recipes

ASIAGO PASTA

Asiago Pasta image

I make this allllll the time. Everyone raves over it! It's so delicious it's sinful. I hope you guys love it as much as me and my family do! I have done this dish with shrimp and then on several occasions fixed it with chicken.

Provided by ArtofAimee

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package penne pasta
2 1/4 cups heavy cream, divided
1 chicken bouillon cube, crumbled
3/4 cup grated asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto (optional)
1 large tomatoes, diced
2 chopped fresh garlic cloves
3/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 626.8, Fat 38.6, SaturatedFat 23.2, Cholesterol 132.5, Sodium 231.9, Carbohydrate 65.3, Fiber 8.9, Sugar 1.2, Protein 8.3

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

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