Springtime Bow Ties With Ham And Asiago 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.

BOW-TIES WITH PEAS AND HAM

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
• Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
• Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.

BOW-TIES WITH HAM

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
• Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.

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.

FRESH SUMMERTIME BOW-TIE HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Toss ham chunks, tomatoes, yellow bell pepper, red bell pepper, orange bell pepper, green onions, garlic, black pepper, and salt together in a bowl.
• Stir drained bow-tie pasta and mayonnaise into the ham mixture.
• Sprinkle cilantro and Romano cheese over the pasta mixture; stir to combine.
• Chill at least 1 hour before serving.

HAM AND CHEESE BOW TIES

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of lightly salted water to a boil and cook pasta for 8-10 minutes or until al dente; drain.
• In a large saucepan, melt butter and saute garlic for 2 minutes.
• Whisk in flour, salt and pepper.
• Cook until smooth.
• Add milk gradually, stirring constantly.
• Bring to a boil for 1 minute and then add mustard and Colby cheese.
• Continue to heat until cheese is melted, stirring all the while.
• Remove from heat, add ham, peas and pasta.
• Mix.
• Pour into a 2 quart baking dish.
• Sprinkle with Parmesan cheese and bread crumbs.
• Bake for 20-30 minutes, until bubbly and golden.

ITALIAN VEGETABLE AND ASIAGO BOW-TIES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.
• In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.
• Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.

BOW TIE HAM BAKE

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. , Transfer to 2 greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

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.

HAM 'N' CHEESE BOW TIES

Steps:

• In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in mustard and Colby cheese; cook and stir until cheese is melted. Add pasta and ham; stir until coated., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.