Asiago Sun-Dried Tomato Pasta

This recipe is so good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious! Recipe yield: 6 servings. INGREDIENTS: • 2 cups heavy cream • 1 cube chicken bouillon • 1 tablespoon Asiago Cheese • 1 tablespoon cornstarch, mixed with equal parts water • 1 cup chopped sun-dried tomatoes • 1 (16 ounce) package bow tie pasta • 3/4 cup bacon • 1/4 cup butter • 1 cup diced red onion • 2 cloves garlic, chopped • 1 cup chopped green onion • 1 pound grilled skinless, boneless chicken breast, diced • 1 cup heavy cream • 2 tablespoons chopped fresh parsley DIRECTIONS: 1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.