Chicken and Bowtie Pasta with Asiago Cream Sauce

Ingredients

• 0.8 cup asiago cheese grated
• 2 tablespoons butter 
• 0.3 cube chicken bouillon crumbled
• 0.5 tablespoon cornstarch 
• 16 ounce farfalle pasta (bow tie)
• 1 tablespoon garlic fresh chopped
• 2.3 cups heavy cream divided
• 0.3 cup mushrooms sliced
• 0.5 tablespoon parsley flakes 
• 0.3 cup pancetta chopped
• 1 pound chicken breast halves boneless skinless cubed
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot
• stove

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente.
2. Drain, and set aside.
3. 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.
4. In a medium saucepan, bring 2 cups cream to a simmer, stirring often.
5. 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.
6. 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.
7. 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.
8. Heat through.
9. To serve, place pasta in a large mixing or serving bowl.
10. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.