Food We Love: Chicken Pasta & Cream Sauce Recipe

November 04, 2015

It's inevitable, isn't it?  When Fall and Winter rolls around, we start thinking about warmth, comfort, and seasonal beauty.

Our table is no exception, either.

There is something about a big platter of deliciously warm pasta that makes our hearts as happy as our tummies. Or it does for this girl, at least!

When I fire up the stove to make something as creamy -good as this chicken and pasta in white asiago cheese sauce, I can't help myself; I think about, well, how happy my taste buds will be.  Then, I think about presentation, color and my table.  Yep, what's on that table of mine is almost as important as what's on the plate. Almost ;-)

For me, it's as simple as contrast; I want a big helping of color to go with my plate of deliciously creamy-white sauce and pasta.  Nooo...I don't mean anything fancy; it's more about the idea than lots of fussy place setting.  

Maybe I'll bring in some greenery from the outdoors to place on the table.  If I have a vibrantly bright serving dish to contrast with my recipe, then that's what gets the serving duty nod for the meal.

But, do you know what's even more important than colorful dishware or pretty greenery?  You.  And any friends or family you may be cooking for.  Treating yourself and loved ones to a great meal is the finest table topper I can think of.  So, bundle up, enjoy the recipe below, and cherish the beauty of the changing season.

Chicken & Pasta with Asiago Cream Sauce

Ingredients:   

• 1 (16 ounce) package of your favorite pasta (recommend farfalle, elbow or other)
• 1 tablespoons vegetable oil
• 1 pound of cubed skinless, boneless chicken

Sauce:

• 2 1/4 cups heavy cream, divided into two equal portions
• 1/4 cube chicken bouillon, crumbled
• 3/4 cup grated Asiago cheese1/2 tablespoon cornstarch
• 2 tablespoons butter
• 3/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped fresh garlic
• 1/4 cup sliced mushrooms
• 1/2 tablespoon fresh flat-leaf Italian parsley, finely chopped

 Creating the Masterpiece:

1. Assemble all ingredients first.  Chop and set aside herbs, vegetables
2. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, until it is as firm as you prefer. Drain, and set aside.
3. 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.
4. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Stir in bouillon and cheese until well blended and bouillon has dissolved completely.
5. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more until it has thickened slightly, then remove from heat and set aside.
6. 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, optional pepper l, lflakes and parsley. Heat through.
7. Blend pasta with chicken and cream sauce.                                                                                                                                                                                   Serve with simple green salad (my favorite is an easy blend of arugula greens tossed with olive oil, lemon and thin slices of parmegiano cheese). grated parmegiano and crusty, warm bread. 

Credit:  This recipe adapted from the awesome version created by TheNewTricia, featured in AllRecipes.

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