Johnny Carino's Festival Bowtie Pasta

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, and heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)