Macaroni grill's farfalle di pollo al sugo bianco recipe

Ingredients

• 4 cups heavy whipping cream
• 1/8 teaspoon chicken paste
• 1 1/4 cups asiago cheese
• 1 tablespoon cornstarch
• 2 ounces water
• 1/2 stick butter
• 1/2 cup diced red onions
• 1/2 cup pancetta
• 1 tablespoon chopped garlic
• 3/4 cup chopped green onion, tops only
• 3/4 pound sliced grilled chicken
• 2 pounds cooked farfalle
• 8 ounces heavy whipping cream
• 1 tablespoon chopped parsley

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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.