Creamy Asiago Chicken with Sun dried Tomatoes...

Asiago is a marvelous village situated on a high plateau in the Veneto region of Northern Italy. Its knows as the 'Altopiano di Asiago' (the Asiago upland) whereat some locals still speak their own language, the so-called “Cimbro” – similar to the German. The Asiago region is the origin of Asiago cheese; and, its my family's ancestral home as well as being the home to many relatives yet today.

For this dish, you will need: chicken breasts (as many per guest) cut into strips, one red onion, sun dried tomatoes jarred in olive oil (alternative: use packaged variety reconstituted in hot water, drained and left to sit in olive oil for at least 30 min prior to cooking);fettuccine pasta noodles, heavy cream, chicken stock and of course...shaved Asiago parmesan cheese.

To begin, saute chopped red onion in olive oil until browned; push aside the onion so that you can lay in the chicken strips to brown. Next, add to the chicken and onion: diced sun dried tomatoes, dried herbs and 1/2 cup of chicken stock. Allow this to bubble on high heat reducing some of the stock. Then add 1/2 cup of heavy cream while reducing the heat to low. Let simmer on low while you prepare the pasta to boil.

Once the pasta is tender, drain and ladle onto a low lipped serving plate topping with the creamy chicken and tomato sauce. Generously, shave as much Asiago cheese as you like on top and a few sprinkles of dried herbs. 

~ Tutti a Tavola!