Creamy Bowties with Chicken

¼ teaspoon pepper
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
½ cup sliced fresh mushrooms
1 green onion sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 Tbsp butter
4 teaspoons all purpose flour
½ cup fat free half and half
2 Tbsp chicken broth
½ cup plus 2 Tbsp shredded Asiago cheese, divided
1 ½ teaspoons light cream cheese softened
1 plum tomato, seeded and diced

Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.

In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, sauté mushrooms, onion and garlic. Remove from heat; set aside.

Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth, gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ½ cup Asiago cheese and cream cheese; stir until cheese is melted.

Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.


--Amber Meadows