Pasta Di Pollo Al Sugo Bianco-Macaroni Grill

By tjberens

Excellent pasta and chicken dish that's slightly labor intensive.

Ingredients

• Asiago Sauce:
• 4 Cups heavy cream (whipping cream)
• 1/8 Teaspoon chicken base
• 1 1/4 Cups asiago cheese
• 1 Tablespoon cornstarch
• 2 Ounces water
• For the Pasta:
• 1/2 Stick butter
• 1/2 Cup red onions diced
• 1/2 Cup pancetta chopped
• 1 Tablespoon garlic chopped
• 3/4 Cup green onion tops only
• 3/4 Pound chicken grilled and sliced
• 2 Pounds farfalle cooked
• 8 Ounces heavy cream (whipping cream)
• 1 Tablespoon chopped parsley

Details

Servings 4

Preparation

Step 1

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.