Asiago Sun-Dried Tomato Pasta

In a large saucepan over medium heat cook 2 cups cream until just bubbling. Watch carefully to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture and simmer until sauce is thickened stirring constantly. Mix in the sun-dried tomatoes. Set aside or cover and refrigerate for later use.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain crumble and set aside.

Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon and cook for 2 minutes. Stir in green onions chicken and 1 cup cream. Cook stirring until cream is heated through. Add Asiago cream sauce and heat through. Toss with cooked pasta until evenly coated and sprinkle with chopped parsley.