Asiago Sun-Dried Tomato Pasta

Ingredients

• 1 tablespoon asiago cheese 
• 0.8 cup bacon 
• 16 ounce bow tie pasta 
• 0.3 cup butter 
• 1 cube chicken bouillon 
• 1 tablespoon cornstarch mixed with equal parts water
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic chopped
• 1 cup green onion chopped
• 1 cup heavy cream 
• 1 cup onion diced red
• 1 cup sun-dried tomatoes chopped

Equipment

• frying pan
• sauce pan
• whisk
• pot

Directions

1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved.
2. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly.
3. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
4. Bring a large pot of lightly salted water to a boil.
5. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
6. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
7. Drain, crumble and set aside.
8. Melt butter in a large saucepan over medium heat.
9. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through.
10. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.