Submitted by: Angela Mills
**Disclaimer: This recipe is fattening.**
2 cups heavy cream
1 cube chicken bouillon
3/4-1 cup of shredded parmesan cheese
1 tbsp. cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes, in a jar, in oil
1 (16 oz.) pkg. bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 lb. grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tbsp. chopped fresh parsley
1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Parmesan cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes, cover and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 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.
3. Melt butter in a dutch oven over medium heat. Saute red onion until soft and traslucent. 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 Parmesan cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.