Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco

Serving Size: 4
4 cups heavy whipping cream
1/8 teaspoon chicken paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/2 stick butter
1/2 cup diced red onions
1/2 cup pancetta (Italian spice-cured bacon) -- chopped
1 tablespoon chopped garlic
3/4 cup chopped green onion, tops only
3/4 pound sliced grilled chicken
2 pounds cooked farfalle (bow-tie pasta)
8 ounces heavy whipping cream
1 tablespoon chopped parsley

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.
This recipe yields 4 servings.

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