Chicken Asiago

1 quart heavy cream

1 T. chicken base

1/2 lb. asiago cheese

1 T. cornstarch dissolved in 1 T. water

1 lb. bow tie pasta

6 slices bacon diced

1 T. olive oil

1/2 diced onion

1 t. minced garlic

2 green onions chopped

4 oz. sliced mushrooms

1 lb. chicken breast in 1 inch pieces

Add the heavy cream to a large pot with the chicken base and bring to a boil. Add the asiago cheese and stir until melted. Add the cornstarch and water and keep stirring. As soon as the sauce thickens, remove it from the heat. Sauce may be made up to 48 hours in advance.

Boil pasta according to package directions to ala dente. Drain.

While pasta is cooking heat a large skillet and add bacon. Cook until bacon is crisp and drain bacon on a paper towel. Remove the bacon fat from the pan and add a tablespoon of olive oil. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion and mushrooms to the pan and saute for 4 - 5 minutes until onions are soft and transparent. Add the sauce to the pan and heat through. Toss with the cooked pasta and bacon bits.

Garnish with chopped tomatoes and parmesan cheese if desired. Serve immediately.