| 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: 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. 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 QueenBerta@aol.com on Feb 1, 1998
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