Pasta Di Pollo

Pasta Di Pollo

Pasta :

1/2 stick butter

1/2 C. red onions, diced

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

1 Tbsp. 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 Tbsp. chopped parsley

Asiago sauce :

4 C. heavy whipping cream

1/8 tsp. paste or dried chicken base

1 1/4 C. asiago cheese

1 Tbsp. cornstarch

2 oz water

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 whisk 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.

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