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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

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INGREDIENTS
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.

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