Chicken and Bowtie Pasta with Asiago Cream Sauce

The Chicken and Bowtie Pasta with Asiago Cream Sauce is creamy and delicious.

It is easy and quick to prepare, making it a great choice for hectic weeknights.

This pasta dish is high in calories and fat.
It should be enjoyed in moderation as part of a balanced diet.

The chicken in this recipe is a great source of protein.
Asiago cheese contains calcium and phosphorus, important nutrients for bone health.

	1 package farfalle ( bow tie ) pasta
	2 tablespoons vegetable oil
	1 pound skinless , boneless chicken breast halves - cubed
	2 1/4 cups heavy cream , divided
	1/4 cube chicken bouillon , crumbled
	3/4 cup grated Asiago cheese
	1/2 tablespoon cornstarch
	2 tablespoons butter
	1/4 cup chopped prosciutto
	1 tablespoon chopped fresh garlic
	1/4 cup sliced mushrooms
	1/2 tablespoon parsley flakes

1.	Bring a large pot of water to a boil. Add salt and pasta and cook for 10-12 minutes until al dente. Drain and set aside.
2.	Heat oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, stirring occasionally.
3.	Spoon half of the heavy cream over the chicken and add the crumbled chicken bouillon. Bring to a simmer and cook for 5 minutes, then remove the chicken from the pan with a slotted spoon.
4.	In a bowl, whisk together grated Asiago cheese, cornstarch, and remaining heavy cream. Set aside.
5.	Melt butter in the same skillet over medium heat and add prosciutto and garlic. Cook for 2-3 minutes, stirring frequently. Add mushrooms and parsley flakes and cook until the mushrooms are soft, for about 5 minutes.
6.	Pour the Asiago cream mixture into the skillet with the prosciutto and mushrooms and mix well. Simmer for 5-7 minutes until the sauce thickens.
7.	Add the chicken and cooked pasta to the skillet and toss gently until the pasta is well coated in the sauce. Serve immediately.