[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.
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