Pasta di Pollo al Sugo Bianco
In a heavy saucepan over medium heat, heat: 4 c. heavy whipping cream
Heat until cream is hot and just bubbly (but not boiling).
Add:
1/8 tsp dried chicken base (available by the soups in grocery stores or specialty cooking shops)
1 1/4 cups asiago cheese
Stir constantly with a wire whisk until the sauce returns to bubbling.
In a small bowl, combine:
1 Tbsp cornstarch
1/4 cup water
Stir to dissolve cornstarch.
Add to sauce.
Bring to a slow simmer to thicken.
Remove sauce from heat and set aside.
In a frying pan, melt:
1/4 cup butter
Add:
1/2 cup diced red onions
Saute briefly, then add:
1/2 cup cooked pancetta (Italian bacon), drained and chopped
1 Tbsp chopped garlic
Saute, stirring constantly, for 1 minute.
Add:
3/4 cup sliced green onion tops
3/4 lb. sliced grilled chicken
2 lb. cooked bow tie pasta
Stir to combine.
Deglaze the pan with:
1 cup heavy whipping cream
Add previously-prepared asiago cheese sauce.
Heat thoroughly.
Arrange in a serving dish and garnish with:
1 Tbsp chopped parsley
Yield: 4 servings
Source: Macaroni Grill
Submitted by Tae Bo Master
Main Dishes & Casseroles
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