Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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2 tablespoons all-purpose flour
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12 ounces evaporated milk (low fat or regular)
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1/2 cup milk
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1/4 cup chicken broth
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1 cup shredded asiago cheese
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2 tablespoons fresh parsley, chopped
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 lb bow tie pasta
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1 garlic clove, minced
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1 lb boneless chicken breast, cut into cubes
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
- Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
- Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
- 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.
- Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
- 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.
- 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.