Chicken and Bowtie Pasta with Asiago Cream Sauce Recipe

I expected more, but this lacked flavor, way too much pasta, and it contains a lot of unnecessary cooking steps. Switching back and forth from the chicken mixture to the cream sauce is a complete waste of time. I prefer multi-tasking, but finish everything and then make the cream sauce last and pour directly over pasta. You will save yourself time and money! Looking at the sauce ingredients and the cooking process, it was clear to me that steps were added in order to correct a bad sauce. The addition of cornstarch & water is completely unnecessary. A sauce made from heavy cream with cheese melted into it does not require thickening. It may look thin when it’s cooking, but anyone experienced with cream sauces knows that it will thicken as it cools. Just as I suspected, by adding cornstarch and then setting it aside, it quickly turned into a paste. Hence the reason why it needs to be placed back over heat and thinned with additional cream before serving. That could explain why the recipe starts off with simply one carton of cream and then ends up needing a second one for just a 1/4c. Again, unnecessary if you omit the cornstarch. As for the ¼ cube boullion, I also found it unnecessary. A taste test revealed no difference. The Asiago is too powerful. I upped it to ½ cube and still nothing other than a slight salty flavor, but not enough to make the boullion cube worth the time and trouble. A dose of much needed salt and pepper would work just the same.