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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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1394 (60%)|
|Amt Per Serving||% DV|
|Total Fat 154.9g||207 %|
|Saturated Fat 88.4g||442 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 544.6mg||168 %|
|Sodium 904.4mg||31 %|
|Potassium 1151.1mg||30 %|
|Total Carbohydrate 191.3g||56 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 165.8g|
|Protein 49.8g||71 %|
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Calories per serving: 2307
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