Main Dishes |
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Farfalle con Pollo al Sugo Bianco – 1997
Bowtie pasta with chicken and asiago cheese white sauce, inspired by Macaroni Grill
Recipe courtesy of Ron and Joan Wozny
INGREDIENTS
Asiago Sauce Ingredients:
Pasta Ingredients:
½ stick butter
½ cup red onion -- diced
½ cup pancetta (Italian smoked bacon) -- chopped
1 tablespoon garlic -- chopped
¾ cup green onion, tops only
¾ pound chicken -- grilled and sliced
2 pounds farfalle (bowtie pasta) -- cooked and drained
1 tablespoon Italian parsley -- chopped
PREPARATION
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 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.
To make the pasta dish: Sauté 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.
Asiago Sauce Ingredients:
- 4 cups heavy whipping cream
- 1/8 teaspoon paste or dried chicken base
- 1 ¼ cups asiago cheese
- 1 tablespoon cornstarch
- 2 ounces water
Pasta Ingredients:
½ stick butter
½ cup red onion -- diced
½ cup pancetta (Italian smoked bacon) -- chopped
1 tablespoon garlic -- chopped
¾ cup green onion, tops only
¾ pound chicken -- grilled and sliced
2 pounds farfalle (bowtie pasta) -- cooked and drained
1 tablespoon Italian parsley -- chopped
PREPARATION
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 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.
To make the pasta dish: Sauté 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.
