This is my best. Never fails to impress. Not for dieters! You will realize that as soon as you look at the first ingredient.
1 quart heavy cream
1 tablespoon chicken base
1/2 pound Asiago Cheese, grated or shredded
1 tablespoon cornstarch
1 tablespoon water
1 pound bow tie pasta
6 slices bacon, diced
1 tablespoon olive oil
1/2 onion diced
1 teaspoon garlic, minced
2 green onions, chopped
4 ounces sliced mushrooms
1 pound boneless, skinless chicken breast, cut in 1" pieces
Instructions: Add the heavy cream to a large pot with the chicken base and bring to a boil. Add the Asiago cheese & stir until melted. Dissolve cornstarch in water. Add to sauce & keep stirring. As soon as the sauce thickens, remove from heat. Sauce may be made up to 48 hours in advance.
Boil pasta according to package directions to al dente. Drain.
While pasta is cooking, heat a large skillet & add bacon. Cook until bacon is crisp. Drain on paper towels.
Remove bacon fat from pan & add olive oil. Add chicken to pan & saute quickly until brown. Add onion, garlic, scallions, & mushrooms to the pan & saute 4-5 minutes until onions are soft and transparent.
Add sauce to the pan & heat thru.
Toss with the cooked pasta & bacon bits.
Garnish with chopped tomatoes & Parmesan cheese if desired. Serve immediately.