Pasta with Chicken in Garlic-Asiago Sauce

Hubby brought home a big chunk of Asiago cheese one day and I decided to put it to work. Asiago tastes similar to Parmesan cheese, but this particular brand we bought had a smoky undertone to it... like a cross between Parmesan and Gruyere (which happens to be my favorite smoked cheese). 

Nope, Asiago cheese did NOT come from Asia. Haha.

What you need:

• 200 grams Angel Hair Pasta
• 1 pound cooked chicken breast, diced
• 1 cup heavy cream
• 3/4 cup shredded Asiago cheese
• 4 tablespoons unsalted butter (half a stick)
• 8 cloves of garlic, minced roughly
• 1/8 teaspoon dried parsley
• salt and pepper, to taste
• toasted garlic, for garnish

What to do: 

Cook pasta according to package directions. Set aside.

Heat butter over medium-high heat in a large pan. Saute the garlic until lightly browned. Pour in the cream and bring to a simmer. Add the diced chicken and cook for about 5 minutes. Add the parsley and cheese. Stir well to avoid cheese clumps. Adjust taste with salt and pepper.

Serve on top of cooked angel hair pasta and garnish with toasted garlic. Enjoy!


Tips, Tricks and Tweaks:

1. Parmesan is a good substitute for Asiago cheese.
2. If using fresh parsley, use about a tablespoon.
3. Too cheesy for you? Lessen the amount of Asiago cheese to 1/2 cup.
4. Try shrimp on this recipe if you don't like chicken.