Bow Ties With Chicken and Asiago Cheese Sauce

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 12 ounces evaporated milk (low fat or regular)
• 1/2 cup milk
• 1/4 cup chicken broth
• 1 cup shredded asiago cheese
• 1 tablespoon olive oil
• 1 lb boneless chicken breast, cut into cubes
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb bow tie pasta

Directions:

Prep Time: 30 mins

Total Time: 30 mins

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