MacAroni Grill's Pasta Di Polla Al Sugo Bianco

Name: MacAroni Grill's Pasta Di Polla Al Sugo Bianco
Yield: 4
Cuisine: Fusion
Ingredients: heavy whipping cream; chicken bouillon, powdered; asiago cheese; cornstarch; water; butter; red onion; pancetta; garlic; scallions, spring or green onions; chicken; matzah farfel; heavy whipping cream; parsley leaves

Submitted by ebkeyesb

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

Asiago sauce

CUPS HEAVY WHIPPING CREAM
(heavy whipping cream)

⅛

TEASPOON CHICKEN BOUILLON, POWDERED *

1 ¼

CUPS ASIAGO CHEESE *

TABLESPOON CORNSTARCH

OUNCES WATER *

For the pasta

STICK BUTTER

CUP RED ONION
diced

CUP PANCETTA
chopped *

TABLESPOON GARLIC
chopped

CUP SCALLIONS, SPRING OR GREEN ONIONS
tops only

POUND CHICKEN
grilled and *

POUNDS MATZAH FARFEL
cooked *

OUNCES HEAVY WHIPPING CREAM
(heavy whipping cream) *

TABLESPOON PARSLEY LEAVES
chopped

Directions

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. Makes four servings.