Asiago Sun-Dried Tomato Pasta

Asiago Sun-Dried Tomato Pasta

312

"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"

Ingredients

1 h servings 733 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 733 kcal
  • 37%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon 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, or cover and refrigerate for later use.
  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 large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Melt butter in a large saucepan over medium heat. Saute 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.
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Reviews

312
  1. 411 Ratings

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As written, this recipe is quite bland, but with a few easy adjustments, it became an AMAZING side dish that got (muffled, from a full mouth)incredibly good feedback from the boyfriend. I used ...

This is a fabulous recipe, especially if you follow some of the other suggestions in the reviews. Definitely use the 1 cup of asiago cheese for the real flavor of the cheese. I also substituted ...

Made a few minor changes and thoroughly enjoyed this dish. Changes: Did not use bacon Used half milk, half cream Used olive oil for veggies, added a bit of butter for taste Doubled garlic Use...