Monday, April 1, 2013

Asiago Chicken Pasta

This Asiago cream sauce is delicious! It tastes very much like Olive Garden's Alfredo sauce. It wouldn't take much to kick it up to that.

It really is fantastic the way it is, but you could tweak it some to suit your tastes. I forgot to add the pepper and Parsley in mine, but it was still yummy.

I joked on my Facebook page that this might just have to be added to our weekly menu, along w/ triple bypasses. :D

I posted the link to the blog (Carrie's Experimental Kitchen) where I found the recipe below.

Asiago Cream Sauce

1 tbsp. Butter
1 tbsp. All-Purpose Flour
3 c. Heavy Cream
3/4 c. Asiago Cheese, shredded
1/4 tsp. Garlic Powder
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
Parsley, garnish


Melt butter in a medium saucepan then add flour, forming a roux. Gradually whisk in the heavy cream until the roux dissolved, then bring to a boil. Reduce heat to low and whisk in the cheese, garlic powder, salt and pepper until the cheese has melted. Let simmer until the sauce starts to thicken, approximately 5 minutes. Add the sauce to the cooked pasta and mix well. Garnish with parsley. Serves 8.  



No comments: