Chicken and Bowtie Pasta with Asiago Cream Sauce
Ingredients:
12 oz bowtie farfalle pasta
2 tbsp olive oil
1 lb chicken breast, diced
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup Asiago cheese, grated
1/2 tsp dried thyme
Salt and pepper, to taste
1/4 cup fresh parsley, chopped for garnish
Instructions:
1 Cook the bowtie pasta according to package instructions. Drain and set aside.
2 Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then add to the skillet. Cook until golden and cooked through about 7-10 minutes. Remove from the skillet and set aside.
3 In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4 Stir in the heavy cream and chicken broth, bringing the mixture to a simmer.
5 Add the Asiago cheese and thyme, stirring until the cheese melts and the sauce thickens, about 5 minutes.
6 Return the cooked chicken to the skillet, then toss in the cooked pasta. Stir to coat evenly.
7 Garnish with fresh parsley before serving. Enjoy!
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