Insider's Recipes Master Edition by Recipe Masters - HTML preview

Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Asiago Sauce:
 4 cups heavy whipping cream
 1/8 teaspoon paste or dried chicken base
 1 1/4 cups asiago cheese
 1 tablespoon cornstarch
 2 ounces water

Pasta:
 1/2 stick butter
 1/2 cup red onions, diced
 1/2 cup pancetta, (Italian smoked bacon) drained and chopped
 1 tablespoon garlic, chopped
 3/4 cup green onions, tops only
 3/4 pound sliced grilled chicken
 2 pounds farfalle, (bow−tie pasta) cooked
 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 whisk 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.