Biaggi's Ristorante Italiano Recipe
10 ounces grilled boneless chicken breast strips
2 tablespoons salt
16 ounces farfalle (bowtie) pasta
2 tablespoons olive oil
1/4 cup prosciutto, thinly sliced & diced
1/4 cup red onion, diced
24 ounces Alfredo sauce
1 cup chicken stock
1/2 cup frozen peas, thawed
1/4 cup roasted red peppers, diced
4 tablespoons Asiago cheese, grated
4 tablespoons Parmesan cheese, grated
Heat olive oil in a large saute pan over high heat. Add the prosciutto and red onion and saute over heat for 2 to 3 minutes. Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Remove from heat, cover and set aside.
Prepare pasta according to directions on package, drain 90 percent of the water; add sauce to pasta
and toss while continuing to stir over high heat for 1 to 2 minutes. Remove from heat and toss with the Asiago cheese and half of the Parmesan cheese. Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.