Macaroni Grill's Pasta Di Pollo Al Sugo Bianco

Yield: 4 Servings

4 cup heavy whipping cream
1/8 tsp paste or dried chicken base
1 1/4 cup Asiago cheese
1 tbsp cornstarch
2 oz water
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, (Italian smoked bacon), drained and chopped
1 TB garlic, ,chopped
3/4 cup green onion, tops only
3/4 lb sliced grilled chicken
2 pounds farfalle (bow-tie pasta), cooked
8 oz heavy whipping cream
1 tbsp chopped parsley

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.

Makes four servings.