Fredo’s Asiago & Chicken Sun-Dried...

[A close friend, a very good chef, a fellow Nam vet & a wonderfully funny man as well as my good friend passed away Friday evening. He & his wife, Lana, owned a great little eatery in Brooklyn-NY. He sold it several years ago when his health began to fail. He gave me this recipe with the codicil that I not ever share it until he was dead. OK.....here it is...! R.I.P. Fredo...!]

Fredo’s Asiago & Chicken Sun-Dried Tomato Pasta
Categories: Pasta, Cheese, Poultry, Vegetable, Italian, Euro, Ethnic, Main dish
Yield: 4 servings

3 c Chicken breast grilled boneless & diced
2 c Heavy cream
1 ea Chicken bouillon cube
2 tb Asiago Cheese
1 tb Cornstarch
1 c Sun-dried tomatoes chopped
1 ea 16-oz pkg bow tie pasta
3/4 c Bacon
1/4 c Butter
1 c Red onion diced
1 tb Garlic minced
1 c Green onion chopped
1 c Heavy cream
2 tb Parsley chopped & fresh

*NOTE: You may use veal, turkey, shrimp, lamb or beef in place of chicken.

Cook 2 cups cream until just bubbling in a large saucepan over medi-heat.
Watch carefully to ensure that it does not boil over.
Stir in bouillon & Asiago cheese.
Stir with a whisk until dissolved.
Mix cornstarch with 3 tb cold water & stir well.
Add cornstarch mixture then simmer until sauce is thickened while stirring constantly.
Mix in sun-dried tomatoes.
Set aside or cover & refrigerate for later use.
Bring a large pot of lightly salted water to a boil.
Add pasta then cook for 8-10 mins. until al dente.
Drain.
Place bacon in a large, deep skillet.
Cook over med-high heat until evenly browned.
Drain then crumble & set aside.
Melt butter in a large saucepan over med-heat.
Saute red onion in bacon drippings until soft & translucent.
Stir in garlic & cooked bacon.
Cook for 2 mins.
Stir in green onions, chicken & 1 cup cream.
Cook while stirring until cream is heated through.
Add Asiago cream sauce then heat through.
Toss with cooked pasta until evenly coated then sprinkle with chopped parsley.

ORIGIN: Alfredo Mazelli, NYC-NY, circa 2000

Comments: 4

Sonia M. Feb 18, 2013, 12:56pm UTC

So sorry about the loss of your good friend Fredo.

Love the sound of the recipe and can't wait to try it, but can't use bullion cube due to the MSG...I might have to use some of my chicken stock and cook down to concentrate it to almost a gel and use that and see what happens.

Thanks, Doc...great dish!