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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I make this allllll the time. Everyone raves over it! It's so delicious it's sinful. I hope you guys love it as much as me and my family do! I have done this dish with shrimp and then on several occasions fixed it with chicken. Ingredients:
1 (16 ounce) package penne pasta |
2 1/4 cups heavy cream, divided |
1 chicken bouillon cube, crumbled |
3/4 cup grated asiago cheese |
1/2 tablespoon cornstarch |
2 tablespoons butter |
1/4 cup chopped prosciutto (optional) |
1 large tomato, diced |
2 chopped fresh garlic cloves |
3/4 cup sliced mushrooms |
1/2 tablespoon parsley flakes |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. 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 till the cream thickens, then remove from heat and set aside.
3. 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. Add remaining 1/4 cup cream and parsley flakes. Heat through.
4. To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.
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