Recipe - Farfalle With Grilled Chicken Pancetta And Red Onion Sauce

ASIAGO SAUCE
4 cup Heavy whipping cream
1/8 teaspoon Paste or dried chicken base
1 One fourth cup Asiago cheese
1 tablespoon Cornstarch
2 ounce Water

PASTA
One half Stick butter
One half cup Red onions; dice
One half cup Pancetta; (Italian smoked
bacon), drained and chopped
1 tablespoon Garlic; chopped
Three fourths cup Green onion; tops only
Three fourths pound Sliced grilled chicken
2 pound Farfalle; (bowtie pasta),
cooked
8 ounce Heavy whipping cream
1 tablespoon 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.

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) 6653881

Posted to recipeludigest Volume 01 Number 669 by QueenBerta@aol.com on Feb
1, 1998