Asiago Cheese Sauce Recipes

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

Steps:

• Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
• Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
• Remove saucepan from heat and add the grated cheese, stirring until melted.
• Stir in the herbs, if using.
• Makes 2 cups sauce.
• Serve over pasta or vegetables.

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
• Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
• Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
• Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
• Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
• Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
• If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.