Bow Ties With Chicken And Asiago Cheese Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 12 ounces evaporated milk (low fat or regular)
• 1/2 cup milk
• 1/4 cup chicken broth
• 1 cup shredded asiago cheese
• 1 tablespoon olive oil
• 1 lb boneless chicken breast, cut into cubes
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb bow tie pasta

Recipe

• 1 in a medium saucepan, melt the butter over medium heat. add the flour and stir just until mixed.
• 2 add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• 3 remove from heat and add the asiago cheese, stirring just until the cheese melts smoothly into the sauce. set aside.
• 4 heat the olive oil in a large, preferably non-stick, skillet. add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through — 8 to 10 minutes. add the asiago sauce and season with salt and pepper. stir to combine.
• 5 meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• 6 drain well in a colander, then return pasta to the pot and add the chicken and asiago sauce. toss to combine and serve immediately, with additional grated asiago cheese sprinkled on top, if desired.
• 7 if making ahead, transfer the sauce to a covered container and refrigerate. when you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. don’t let it boil.