Fettuccine Milano

• This is one of my favorite recipes ever. I've made it a couple times and each time I experiment and love it even more. 
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• Here's what you need:
• 2 cups heavy cream (I sub this with 1% milk)
• 1 cube chicken bouillon
• 1 tablespoon Asiago Cheese 
• 1 tablespoon cornstarch, mixed with equal parts water
• 1 cup chopped sun-dried tomatoes
• 1 jar of artichoke hearts
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• 1 (16 ounce) package fettuccine pasta
• 1 pound grilled skinless, boneless chicken breast, diced
• 1 cup heavy cream (this I keep the same)
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• In a large saucepan over medium heat, cook 2 cups milk 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. add in the 1 cup of heavy cream. Mix in the sun-dried tomatoes & artichoke hearts. Set aside, or cover and refrigerate for later use. (this recipe is all about the sauce.
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• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente;

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Once the noodles are ready you're ready to eat! 

This recipe is something I found and made my own in memory of the fettuccine milano from strings.