Ready in 45 minutes
Try this Farfalle with Grilled Chicken, Pancetta and Red Onion Sauce recipe, or contribute your own. "Cheese" and "Corn" are two of the tags cooks chose for Farfalle with Grilled Chicken, Pancetta and Red Onion Sauce.
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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: 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. Yield: 4 servings Source: Steve Anastasiadis, the executive chef who opened the first Macaroni in Cleveland two years ago. Beacon Journal staff Thursday, July 27, 1995 Romanos Macaroni Grill Address: 41 Springside Drive Montrose, Ohio Phone: (330) 665-3881 Posted to recipelu-digest Volume 01 Number 669 by QueenBerta@aol.com on Feb 1, 1998
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dakotarussell 3 years agoThis was good, and I think had the potential to be even better, but the sauce dominated over all the other flavors. Next time, I probably will make the sauce a little thinner and make a little less of it.