Shelly's Recipe

PASTA DI POLLO AL SUGO BIANCO - Macaroni Grill

Category: Pasta - Meat

Asiago Sauce
4 cups heavy cream or whipping cream
1/8 tsp chicken base
1 1/4 cups Asiago cheese
1 tbsp cornstarch
2 oz water

Pasta
1/4 cup butter
1/2 cup red onion, diced
1/2 cup pancetta, chopped
1 tbsp garlic, chopped
3/4 cup green onion, tops only
3/4 lb chicken, grilled and sliced
2 lbs farfalle pasta, cooked
8 oz heavy cream (whipping cream)
1 tbsp parsley, chopped

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. Serves 4