Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

1 - 16 oz. box farfalle pasta
2 tablespoons olive oil
2 tablespoons butter
1/2 cup flour
1 pound chicken breast tenderloins, cut in half
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

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.
Place flour in a large zip-top bag. Add the chicken tenderloins and shake to coat. Remove from bag and shake off excess.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Saute chicken tenderloins, reducing heat if necessary, until no longer pink in center. Set aside.
In a large 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 remaining 2 tablespoons butter in the same skillet over medium high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Remove from heat and add the chicken. Carefully pour Asiago sauce into the skillet and add remaining 1/4 cup cream and parsley flakes.
Place pasta in a large serving bowl. Pour the Asiago cream sauce mixture over the pasta and toss to combine.