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1
Bring water to a boil for the bow ties.
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2
Cook for 12 minute Let drain.
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3
Heat the olive oil in a large, preferably non-stick, skillet.
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4
Add the sausage and cook until not longer pink.
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5
Set aside in a bowl.
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6
Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through about 8 minutes.
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7
Remove to bowl.
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8
Add the onion and orange pepper and cook 2-3 minute Remove to bowl.
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9
In a large skillet, melt the butter over medium heat.
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10
Add the flour and stir just until mixed.
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11
Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
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12
Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce.
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13
Set aside.
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14
Add the Asiago sauce and season with salt and pepper.
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15
Stir to combine.
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16
cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
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17
To the sauce add the chicken, sausage and onion/peppers mixture.
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18
Then add drained bow ties.
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19
Toss to combine and heat through.
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20
Serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
