Farfalle Alfredo from Biaggi's!

By WEEK Creative Services

November 17, 2011 Updated Nov 17, 2011 at 9:53 AM CDT

Biaggi’s Farfalle Alfredo

10 oz. skinless, boneless chicken breast – cut into strip and grilled

2 Tbl salt

3 C farfalle pasta (bowtie)

2 Tbl olive oil

¼ C prosciutto (or ham), thinly sliced and diced

¼ C red onion, diced

24 oz. Alfredo sauce

1 C chicken stock

½ C frozen peas, slightly thawed

¼ C roasted red peppers, diced

4 Tbl Asiago cheese, grated or shredded

4 Tbl Parmesan cheese, grated


· Place 4 quarts of water into a large pot and add salt. Bring to a boil and add pasta.

· Stir often and continue to boil to desired tenderness. Meanwhile, begin preparing sauce.


· Heat olive oil in a large sauté pan over high heat.

· Add the prosciutto (or ham) and red onion and sauté over heat for 2-3 minutes.

· Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Reduce heat and simmer for 3-4 minutes.


· When the pasta is ready, drain and toss with the sauce in a sauté pan, stirring over high heat for 1-2 minutes.

· Remove sauté pan from the heat and toss with the Asiago cheese and ½ of the Parmesan cheese.

· Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.