Chicken and Bowtie Pasta with Asiago Cream Sauce

• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cubed
• 2 1/4 cups heavy cream, divided
• 1/4 cube chicken bouillon, crumbled
• 3/4 cup grated Asiago cheese
• 1/2 tablespoon cornstarch
• 2 tablespoons butter
• 1/4 cup chopped prosciutto
• 1 tablespoon chopped fresh garlic
• 1/4 cup sliced mushrooms
• 1/2 tablespoon parsley flakes

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta for 8 to 10 minutes, or until al dente.
3. Drain, and set aside.
4. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
5. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear.
6. Set aside.
7. In a medium saucepan, bring 2 cups cream to a simmer, stirring often.
8. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely.
9. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture.
10. Cook and stir 2 minutes more, then remove from heat and set aside.
11. Melt butter in a medium skillet over medium high heat.
12. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes.
13. Add chicken, reduce heat, and continue cooking until chicken is heated through.
14. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes.
15. Heat through.
16. To serve, place pasta in a large mixing or serving bowl.
17. Add chicken and mushroom mixture and pour in cream sauce.
18. Toss well, and serve.

pasta, vegetable oil, skinless, heavy cream, chicken bouillon, cheese, cornstarch, butter, fresh garlic, mushrooms, parsley flakes

Taken from allrecipes.com/recipe/chicken-and-bowtie-pasta-with-asiago-cream-sauce/ (may not work)