Bowties With Chicken Sausage And Asiago Sauce Recipes

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook 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.

BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
• In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.

CHICKEN AND SAUSAGE WITH BOWTIES

Steps:

• 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.
• Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
• Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE

Steps:

• 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.

SPRINGTIME BOW TIES WITH HAM AND ASIAGO

Steps:

• Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; boil until crisp-tender and pasta is tender but still firm to bite, stirring occasionally, about 3 minutes longer. Drain pasta and asparagus in colander.
• Meanwhile, heat large skillet over medium-high heat. Add ham and cook until just brown, stirring frequently, about 2 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream; bring to simmer. Stir in cheese and 3/4 cup green onions. Add pasta and asparagus and toss with sauce to coat. Season with salt and pepper. Sprinkle with 1/4 cup onions and serve.

BOWTIES WITH SAUSAGE AND RICOTTA SAUCE

Steps:

• Cook sausages in a bit of oil, in a large skillet, until just barely done (they will finish cooking in oven). Remove to a plate.
• Cook pasta in boiling water according to package instructions. Drain.
• In same skillet, saute mushrooms (add more oil if needed) until lightly browned. Stir in rosemary and Italian seasoning.
• Add tomato sauce and bring to a simmer. Stir in onion and garlic powders. Stir in ricotta and cook, stirring, until ricotta is incorporate into tomato sauce. Season with salt and pepper. Stir in water, as needed, to thin sauce to desired consistency.
• Preheat oven to 350F. Coat a casserole dish with nonstick cooking spray. Place drained pasta in casserole. Place sausages across top of pasta.
• Pour sauce over pasta and sausages. Bake, uncovered, until bubbly, about 30 minutes.
• Srpinkle cheese blend over to and bake another 10 minutes, until cheese in melted and bubbly.
• Place one sausage and some pasta on each plate.

CREAMY BOW TIES AND CHICKEN

Steps:

• Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.