Bowtie Festival

In a large saucepan over medium heat, heat the heavy cream and half of the butter until just bubbling around the edges of the pot. Watch carefully to ensure that it doesn’t boil. Stir in the Asiago cheese and whisk until melted. Simmer, gently, until sauce thickens, stirring constantly. You may need to add a slurry of of cornstarch dissolved in water to thicken. Set aside or cover and refrigerate for later use.

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or according to your package instructions; drain and set aside.

Place bacon in a large, deep skillet and cook over medium high heat until crispy and well done. Remove bacon from a pan to a paper towel.

Melt the remaining half of the butter in a large saucepan over medium heat. Then add the red onions and saute until soft and translucent. To make this more like the original dish at the restaurant, you can add the mushrooms and saute them with the onions. I left them out of the recipe because so many folks don’t like them (I can’t imagine that)! Then stir in the garlic and cooked bacon. Cook for about 2 minutes then stir in the cooked chicken. Pour cheese sauce over the chicken mixture and heat through.

Toss in the cooked and drained pasta, making sure to coat evenly. Serve with the diced tomatoes, green onion and additional Parmesan cheese sprinkled on top.