Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon paste or dried chicken base1 1/4 cups asiago cheese
1 tablespoon cornstarch2 ounces water
Pasta:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, (Italian smoked bacon) drained and chopped1 tablespoon garlic, chopped
3/4 cup green onions, tops only3/4 pound sliced grilled chicken
2 pounds farfalle, (bow−tie pasta) cooked8 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 bringtemperature back to just bubbly. Dissolve cornstarch in the cold water andadd to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to acontainer, 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. Addasiago cream sauce. Heat thoroughly. Garnish with parsley and serve.