Asiago Cheese Sauce Recipes

Steps:

• Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
• Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
• Remove saucepan from heat and add the grated cheese, stirring until melted.
• Stir in the herbs, if using.
• Makes 2 cups sauce.
• Serve over pasta or vegetables.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.