LIKE JOHNNY CRINO'S BOW-TIE FESTIVAL PASTA

1 Oz. Butter, melted
1 Teaspoon Fresh Garlic, chopped

1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained

In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.

Alfredo Sauce:

1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper

Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.