Farfalle With Grilled Chicken, Pancetta And Red Onion Sau

It is axiomatic that to err is human and to forgive is divine. This axiom is so set in concrete that we assume that forgiveness is not merely a divine option, but a veritable prerequisite for divinity itself. We think that not only may God be forgiving, but He must be forgiving or He wouldn’t be a good God. How quick we are to forget the divine prerogative: “I will have mercy on whomever I will have mercy, and I will have compassion on whomever I will have compassion” (Rom. 9:15).

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Italian		1	Servings

INGREDIENTS

4	c	Heavy whipping cream
1/8	t	Paste or dried chicken base
1 1/4	c	Asiago cheese
1	T	Cornstarch
2	oz	Water
1/2		Stick butter
1/2	c	Red onions, dice
1/2	c	Pancetta, Italian smoked
		bacon drained and
		chopped
1	T	Garlic, chopped
3/4	c	Green onion, tops only
3/4	lb	Sliced grilled chicken
2	lb	Farfalle, bow-tie pasta
		cooked
8	oz	Heavy whipping cream
1	T	Chopped parsley

INSTRUCTIONS

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: SautÃ© 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 Romano's Macaroni Grill  Address: 41 Springside Drive Montrose,
Ohio Phone: (330) 665-3881  Posted to recipelu-digest Volume 01 Number
669 by [email protected]  on Feb 1, 1998

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