Ingredients Jump to Instructions ↓

  1. PASTA DI POLLO AL SUGO BIANCO 4 cups heavy whipping cream

  2. 1/8 tsp. paste or dried chicken base

  3. 1 1/4 cups Asiago cheese

  4. 1 tbsp. cornstarch

  5. 2 oz. water

  6. 1/2 stick butter

  7. 1/2 cup red onions, diced

  8. 1/2 cup pancetta (Italian smoked bacon), drained and chopped

  9. 1 tbsp. garlic, chopped

  10. 3/4 cup green onion, tops only

  11. 3/4 lb. sliced grilled chicken

  12. 2 lb. farfalle (bow-tie pasta), cooked

  13. 8 oz. heavy whipping cream

  14. 1 tbsp. chopped parsley To make the sauce: Heat cream to very hot and just bubbly

  15. a boil). Add chicken base and cheese. Stir constantly with a wire

  16. whip and bring temperature back to just bubbly. Dissolve cornstarch

  17. in the cold water and add to sauce. Bring to a slow simmer to cook

  18. out starch. Transfer sauce to a container, cover and refrigerate

  19. until needed. To make the pasta dish: Saute red onion in butter

  20. for a few seconds then add pancetta and garlic. Add chicken, green

  21. onions and pasta. Deglaze the pan with the cream. Add Asiago cream

  22. sauce. Heat thoroughly. Garnish with parsley and serve.

  23. Makes four servings.


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