Ingredients

• 1 cube chicken bouillon
• 0.5 cups hot water
• ½ , 16 ounce
• 3 tablespoons olive oil
• 2 cloves garlic , minced
• 1 , 8 ounce
• 0.25 teaspoons kosher salt
• 0.25 cups white wine
• 0.13 teaspoons ground white pepper
• 1 pinch red pepper flakes
• 0.25 cups grated Asiago cheese

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

Nutrition per serving