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


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.

Post a Comment