Pasta with Asiago "Cream" Sauce

No, this is not cat food.

I had no food in the house. Well, I had some leftover Asiago cheese, a half box of mini penne pasta, and various and sundry pantry ingredients. I had a vague recollection of a pasta dish with an Asiago cream sauce, and sure enough, here it is. But 2 1/4 c. of heavy cream? Are you serious? Forget it. I'm making up my own recipe.

1. First, find some chicken. Here are 3 options:

Good: Grill or pan fry some boneless skinless chicken breasts

Better: buy a Costco rotisserie chicken and pull off the meat. Save half for sandwiches.

Best (and cheapest): roast a couple of bone-in, skin-on chicken breasts with salt, pepper, and olive oil

2. Cook your pasta, drain, and set aside.

3. In a large skillet (if you did the "good" option above, use the same pan you cooked your chicken in and leave in the brown bits) start a roux. I used about 1/3 c. flour and 1/4 c. butter.  Cook the roux for a couple minutes. 

4. Meanwhile, heat about 2 c. milk in a pyrex cup in the microwave. Whisk hot milk into the roux. Add large pinch of chicken bullion. Season with salt and pepper. I also added a shot of fat-free half & half. You could also use evaporated milk or cream.

5. When roux begins to thicken, whisk in 1 c. grated asiago. Taste the sauce and adjust seasonings. (It will likely need salt, unless your cheese is already very salty.)

6. Add whatever embellishments you want. I added 1/2 bag frozen peas, a handful of chopped ham, and the 2 c. cubed chicken. 

7. Stir in pasta, heat thoroughly and serve.