Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Ingredients

• 4 cups heavy cream (whipping cream)
• 1/8 teaspoon chicken base
• 1 1/4 cups asiago cheese
• 1 tablespoon cornstarch
• 2 ounces water
• 1/4 cup butter
• 1/2 cup red onion, diced
• 1/2 cup pancetta, chopped
• 1 tablespoon garlic, chopped
• 3/4 cup green onion, tops only
• 3/4 lb chicken, grilled and sliced
• 2 lbs farfalle pasta, cooked
• 8 ounces heavy cream (whipping cream)
• 1 tablespoon parsley, chopped

Directions

1. 1

   To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).

2. 2

   Add chicken base and cheese.

3. 3

   Stir constantly with a wire whip and bring temperature back to just bubbly.

4. 4

   Dissolve cornstarch in the cold water and add to sauce.

5. 5

   Bring to a slow simmer to cook out starch.

6. 6

   Transfer sauce to a container, cover and refrigerate until needed.

7. 7

   To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.

8. 8

   Add chicken, green onions and pasta.

9. 9

   Deglaze the pan with the cream.

10. 10

    Add asiago cream sauce.

11. 11

    Heat thoroughly.

12. 12

    Garnish with parsley and serve.