Friday, April 23, 2010

Johnny Carino's Bowtie Festival

While I cannot vouch for the authenticity of this recipe having never had it at Johnny Carino's, I can say that it is a delicious treat.

Johnny Carino's Bowtie Festival

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.  

4 comments:

  1. Um when it says spices, does that mean the salt, pepper, and garlic salt?

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  2. This taste identical to Johnny Carino's. I made this the other night for a Pampered Chef party and it was a huge hit. Ended up making everyone a copy of the recipe to take home. To save time I used white meat from a rotisserie chicken and some of the Oscar Meyer already cooked bacon. You couldn't tell the difference. Thanks for such a great recipe!

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  3. Ohmygah. So good. Just made it and it taste almost exactly like what I remember from Johnny's. The only tweak I would make would be using just a bit less black pepper, but then, I'm not a big fan of it in the first place. Thanks for the recipe!!!

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