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Message: <blockquote data-quote="moreluck" data-source="post: 349185" data-attributes="member: 1246">Chicken and Bowtie Pasta with Asiago Cream Sauce  INGREDIENTS: 1/2 tablespoon cornstarch 1 (16 ounce) package farfalle (bow tie) pasta2 tablespoons butter 2 tablespoons vegetable oil 1/4 cup chopped prosciutto 1 pound skinless boneless chicken breast halves - cubed1 tablespoon chopped fresh garlic2 1/4 cups heavy cream divided1/4 cup sliced mushrooms 1/4 cube chicken bouillon crumbled1/2 tablespoon parsley flakes 3/4 cup grated Asiago cheese Instructions: DIRECTIONS:Bring a large pot of lightly salted water to a boil. <a href="http://www.bigoven.com/161444-Chicken-and-Bowtie-Pasta-with-Asiago-Cream-Sauce-recipe.html#" target="_blank">Cook</a> pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.</blockquote>

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