Macaroni grill's pasta di pollo al sugo bianco
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Heavy whipping cream |
| ⅛ | teaspoon | Paste or dried chicken base |
| 1¼ | cup | Asiago cheese |
| 1 | tablespoon | Cornstarch |
| 2 | ounces | Water |
| ½ | Stick butter | |
| ½ | cup | Red onions; diced |
| ½ | cup | Pancetta; (Italian smoked bacon), drained and chopped |
| 1 | tablespoon | Garlic; chopped |
| ¾ | cup | Green onion; tops only |
| ¾ | pounds | Sliced grilled chicken |
| 2 | Poiunds farfalle; (bow-tie pasta), cooked | |
| 8 | ounces | Heavy whipping cream |
| 1 | tablespoon | Chopped parsley |
Directions
ASIAGO SAUCE
PASTA INGREDIENTS
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.
Makes four servings.
Formatted and Busted by Carriej999@... 3/13/98 Recipe by: Macaroni Grill
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 13, 1998