Bowties With Chicken, Sausage and Asiago Sauce

"a combination of recipes"
 
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Ready In:
40mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • Bring water to a boil for the bow ties. Cook for 12 minute Let drain.
  • Heat the olive oil in a large, preferably non-stick, skillet. Add the sausage and cook until not longer pink. Set aside in a bowl.
  • Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through about 8 minutes. Remove to bowl.
  • Add the onion and orange pepper and cook 2-3 minute Remove to bowl.
  • In a large skillet, melt the butter over medium heat. Add the flour and stir just until mixed.
  • Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
  • Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
  • Add the Asiago sauce and season with salt and pepper. Stir to combine.
  • cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
  • To the sauce add the chicken, sausage and onion/peppers mixture. Then add drained bow ties. Toss to combine and heat through. Serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.

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