Bow Ties With Chicken And Asiago Cheese Sauce

1. 1

   In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.

2. 2

   Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.

3. 3

   Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.

4. 4

   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.

5. 5

   Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.