Bowties With Chicken, Sausage And Asiago Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 6 ounces evaporated milk (regular)
• 1/4 cup milk
• 1/2 cup chicken broth
• 1/2 cup shredded asiago cheese
• 1/2 tablespoon olive oil
• 6 ounces hot sausage
• 1 boneless chicken breast, cut into cubes
• 1/2 onion, chopped
• 1/4 orange bell pepper, chopped
• 1 tablespoon fresh parsley, chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 lb bow tie pasta

Recipe

• 1 bring water to a boil for the bow ties. cook for 12 minute let drain.
• 2 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.
• 3 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.
• 4 add the onion and orange pepper and cook 2-3 minute remove to bowl.
• 5 in a large skillet, melt the butter over medium heat. add the flour and stir just until mixed.
• 6 add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• 7 remove from heat and add the asiago cheese, stirring just until the cheese melts smoothly into the sauce. set aside.
• 8 add the asiago sauce and season with salt and pepper. stir to combine.
• 9 cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• 10 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.