Macaroni grill's farfalle di pollo al sugo bianco recipe

Preparation

• Heat cream to very hot and just bubbly. 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.
• 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.