Chicken & Sun-Dried Tomato Pasta
Recipe type: Main
  • 2 cups heavy cream
  • 2 tsp chicken base
  • 2 Tbsp Asiago cheese
  • 1 Tbsp cornstarch, mixed with 1 Tbsp water
  • 1 cup sun-dried tomatoes
  • 1 (16 ounce package) Penne paste
  • ¾ cup cooked bacon
  • ¼ cup butter
  • 1 cup diced red onion
  • 2 cloves chopped garlic
  • 1 cup chopped green onion
  • 1 pound cooked chicken breast cubed
  • 1 cup heavy cream
  • 2 Tbsp chopped fresh parsley
  1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Stir in chicken base and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside for a few moments.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Place bacon in a skillet and cook until evenly brown. Drain, crumble and set aside.
  3. Melt butter in a large saucepan over medium heat. Sauté red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Recipe by Sports Mom Survival Guide at