You may also like
Categories:
Pasta bacon butter red onion garlic tomatoes chicken ground black pepper garlic salt salt heavy cream cheese Alfredo Sauce
Viewed: 45 - Published at: 6 years agoIngredients
- 10 ounces farfalle (bow tie) pasta
- 4 slices bacon, diced
- 1 tablespoon butter
- 2 tablespoons diced red onion
- 1 teaspoon chopped garlic
- 1/4 cup diced Roma tomatoes
- 1 cooked chicken breast, thinly sliced
- 1 pinch ground black pepper
- 1 pinch garlic salt
- 1 pinch salt
- 2 tablespoons heavy cream
- 2 tablespoons grated Asiago cheese
- 1/3 cup Alfredo sauce
Method
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Stir in the bow tie pasta and return to a boil.
- Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes.
- Drain.
- Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes.
- Remove the bacon and wipe out the skillet with a paper towel.
- Melt the butter in the same skillet over medium heat.
- Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt.
- Cook and stir until the bacon is crisp and onions are translucent.
- Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
- Stir in the Alfredo sauce and the cooked pasta.
- Remove from heat, and allow to cool slightly before serving.
