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. Makes four servings. Formatted and Busted by Carriej999@AOL.com 3/13/98 Recipe by: Macaroni Grill Posted to MC-Recipe Digest by Carriej999
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (753g)|
|Recipe Makes: 4|
|Calories from Fat: 1539 (61%)|
|Amt Per Serving||% DV|
|Total Fat 171g||228 %|
|Saturated Fat 97g||485 %|
|Monounsaturated Fat 52g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 587.8mg||181 %|
|Sodium 1045.1mg||36 %|
|Potassium 1325.8mg||35 %|
|Total Carbohydrate 191.8g||56 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 166.4g|
|Protein 63g||90 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2520
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