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Tuesday, July 9, 2013

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.

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