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Macaroni Grill's Pasta Di Pollo Al Sugo Bianco


Course : Pasta
Serves: 4
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Ingredients:


---ASIAGO SAUCE

4 cups heavy whipping cream

1/8 teaspoon chicken paste -- or dried chicken base

1 1/4 cups asiago cheese

1 tablespoons cornstarch

2 ounces water

---PASTA

1/2 stick butter

1/2 cup red onions -- diced

1/2 cup pancetta -- drained and chopped

1 tablespoons garlic chopped

3/4 cup green onion -- tops only

3/4 pound sliced grilled chicken breast

2 pounds farfalle -- (bow-tie pasta), cooked

8 ounces heavy whipping cream

1 tablespoons chopped parsley
 

Preparation / Directions:


To make the sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whip and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed. To make the pasta dish: Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

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