Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has “all the flavor but less fat and it’s cheaper!”
Creamy Bow Ties and Chicken
Creamy Bow Ties and Chicken
Prep Time
20 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 boneless skinless chicken breast halves (5 ounces each)
- 2 bacon strips, diced
- 1/2 cup sliced fresh mushrooms
- 1 green onion, sliced
- 1 garlic clove, minced
- 1 cup uncooked bow tie pasta
- 1 tablespoon butter
- 4 teaspoons all-purpose flour
- 1/2 cup half-and-half cream
- 2 tablespoons chicken broth
- 1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
- 1-1/2 teaspoons cream cheese, softened
- 1 plum tomato, seeded and diced
Directions
- Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
- In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside.
- Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted.
- Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
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