Macaroni Grill's Pasta Di Pollo Al Sugo Bianco

Course : Pasta
Serves: 4
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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
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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