Macaroni Grills Pasta Di Pollo Al Sugo Bianco

1 review, 5 star(s). 100% would make again

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3/4 c Green onion; tops only
1 tb Chopped parsley
1 tb Garlic; chopped
2 oz Water
4 c Heavy whipping cream
8 oz Heavy whipping cream
1/2 Butter
1/2 c Red onions; diced
1 tb Cornstarch
1/8 ts Chicken Paste; or dried chicken base
3/4 lb chicken; Sliced grilled
2 lbs farfalle; (bow-tie)
1/2 c Pancetta; (Italian smoked)
1 1/4 c Asiago cheese

Original recipe makes 4



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 3/13/98 Recipe by: Macaroni Grill Posted to MC-Recipe Digest by Carriej999 on Mar 13, 1998

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Calories Per Serving: 2520 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My family loves it and it is very much like the restaurant dish
skozeny 6y ago

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