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Johnny Carino's Bowtie Festival Recipe
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Johnny Carino's Bowtie Festival Recipe

Make our Johnny Carino's Bowtie Festival Recipe at home tonight for your family. It is "Sliced Grilled Chicken sautéed with Bacon, fresh Garlic, Red Onions and Roma Tomatoes, tossed with Bowtie Pasta in a creamy Asiago cheese Sauce".
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Johnny Carino's, Pasta, Pasta Dish
Yield: 2 Servings

Ingredients

  • 2 boneless skinless Chicken Breasts
  • Chicken Seasoning, of choice, store bought or homemade
  • 3 - 4 slices Bacon
  • 12 ounces Bowtie Pasta
  • 2 tablespoons Butter
  • 1/4 Red Onion diced fine
  • 2 - 3 cloves fresh Garlic minced
  • 3 Roma Tomatoes diced
  • 1/4 cup Sun Dried Tomatoes diced fine
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly ground Black Pepper to taste
  • 1/2 teaspoon Garlic Salt
  • 2 tablespoons Heavy Cream
  • 1/8 cup shredded Asiago Cheese
  • 1 cup Alfredo Sauce, store bought or homemade (See Box Below for Recipes)
  • Parsley minced, to garnish

Instructions

  • Season chicken breasts with seasoning.
  • Cook chicken breasts, grilled or with method of choice, to an internal temperature of 165°F. When cool, cut into slices or bite-sized pieces. Set aside.
  • Cook bacon until crispy. Remove to a paper towel-covered plate to drain excess grease. When cool, crumble into small pieces. Set aside.
  • Prepare pasta according to package directions. Drain. Set aside.
  • Place a large sauté pan over medium heat.
  • Add butter.
  • When butter is melted and hot, but not burnt, add onion and garlic. Cook until onion pieces begin to turn translucent.
  • Add prepared chicken, prepared bacon, tomatoes, sun dried tomatoes, salt, pepper and garlic salt. Stir to mix.
  • Add heavy cream and Asiago cheese. Cook until cheese has melted and cream has reduced by 1/2.
  • Add Alfredo sauce and prepared bowtie pasta. Toss until well-combined and heated through. Remove from heat.
  • Place in a serving bowl. Sprinkle with parsley.
  • Serve hot.

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