Sun-Dried Tomato Pasta

Ingredients (6 servings)

2 cups half 'n half

1 cube chicken bouillon

2 tablespoon Dubliner cheese

1 Tablespoon cornstarch (you can substitute a roux for this)

1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta

¾ cup cooked bacon

1 cup diced red onion

2 cloves garlic

1 cup chopped green onion

1 chicken breast marinated, grilled and sliced

1 cup half 'n half

Directions

1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Stir in bouillon and Dubliner cheese. Stir until dissolved. Add cornstarch and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside (the sauce will thicken upon standing and off the heat)

2. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.

3. Melt butter in a large saucepan over medium heat. Sauté red onion until translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup half 'n half. Cook, stirring, until cream is heated through. Add Dubliner cream sauce, and heat through. Toss with cooked pasta until evenly coated and sprinkle with chopped, fresh parsley, if desired.