CARIN O ’ S ITALIAN GRILL

Grilled Chicken Bowtie Festival

WHAT STARTED AS A SMALL GROUP OF NEIGHBORHOOD RESTAURANTS NOW HAS 130

LOCATIONS IN THE UNITED STATES. THE CHAIN IS COMMITTED TO QUALITY

INGREDIENTS AND DINING SATISFACTION. THIS PASTA WITH GRILLED CHICKEN, CHEESE,

AND BACON IN CREAM SAUCE IS AN OUTSTANDING REPRESENTATION OF THEIR MISSION.

Alfredo Sauce

3 cups whipping cream

1 teaspoon kosher salt

1 teaspoon pepper

1 cup grated Parmesan cheese

1 / 2 cup milk 1 1 / 2 teaspoons kosher salt 1 teaspoon granulated garlic

3 / 4 teaspoon pepper 2 (4-ounce) boneless skinless chicken breasts 2 tablespoons olive oil

2 large cloves garlic, minced

1 / 4 cup diced yellow onion 2 large Roma tomatoes, diced

2 tablespoons whipping cream

1 / 4 cup grated Asiago cheese 2 strips smoked bacon, diced and cooked crisp

8 ounces bowtie pasta, cooked according to package directions 1. Do ahead: To make the Alfredo Sauce, bring the whipping cream to a simmer in a medium saucepan. Season with the salt and pepper and reduce the volume by 1 / 2 cup. Remove the pan from the heat and stir in the Parmesan cheese. When halfway incorporated, return the pan to a low flame and add the milk. Stir the sauce until the cheese is melted and the sauce is smooth. Set aside. Keep warm.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Combine 1 / 2 teaspoon salt and 1 / 2 teaspoon granulated garlic with 1 / 4 teaspoon pepper and season the chicken breasts. Grill 5 to 6 minutes per side, turning once, or until the chicken is cooked through and no longer pink in the center. Set aside to cool, then cut into bite-sized pieces.