->Pasta Pollo <-

1/8 tsp. paste or dried chicken base

1 1/4 cups 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 tbsp. garlic, chopped

3/4 cup green onion, tops only

3/4 lb. sliced grilled chicken

2 lb. 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

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.