Ingredients
1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 boneless skinless chicken breast halves (5 ounces each)2 bacon strips, diced1/2 cup sliced fresh mushrooms1 green onion, sliced1 garlic clove, minced1 cup uncooked bow tie pasta1 tablespoon butter4 teaspoons all-purpose flour1/2 cup half-and-half cream2 tablespoons chicken broth1/2 cup plus 2 tablespoons shredded Asiago cheese, divided1-1/2 teaspoons cream cheese, softened1 plum tomato, seeded and diced
Preparation
Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside.
Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
