Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco

Recipe Ingredients

		Asiago Sauce
4 cups	948ml	Heavy whipping cream
1/8 teaspoon	0.6ml	Chicken paste or dried chicken base
1 1/4 cups	182g / 6.4oz	Asiago cheese
1 tablespoon	15ml	Cornstarch
2 oz	56g	Water
		For The Pasta
1/2		Butter
1/2 cup	31g / 1.1oz	Diced red onions
1/2 cup	73g / 2.6oz	Pancetta (Italian spice-cured bacon) - chopped
1 tablespoon	15ml	Chopped garlic
3/4 cup	46g / 1.6oz	Chopped green onion, tops only
3/4 lb	340g / 11oz	Sliced grilled chicken
2 lbs	908g / 32oz	Cooked farfalle (bow-tie pasta)
8 oz	227g	Heavy whipping cream
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

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.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

Rating

Average rating:

9.8 (5 votes)

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