Macaroni Grill Pasta Di Pollo
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 onion, tops only
3/4 pound sliced grilled chicken
2 pounds farfalle (bow-tie pasta), cooked
8 ounces heavy whipping cream
1 tablespoon chopped parsley
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
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.
Sauté 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.