MacAroni Grill's Pasta Di Polla Al Sugo Bianco
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Asiago sauce | |||
| 4 | cups |
heavy whipping cream
(heavy whipping cream) |
|
| ⅛ | teaspoon |
chicken bouillon, powdered
|
*
|
| 1 ¼ | cups |
asiago cheese
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | Ounces |
water
|
*
|
| For the pasta | |||
| ½ | stick |
butter
|
|
| ½ | cup |
red onion
diced |
|
| ½ | cup |
pancetta
chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| ¾ | cup |
scallions, spring or green onions
tops only |
|
| ¾ | Pound |
chicken
grilled and |
*
|
| 2 | Pounds |
matzah farfel
cooked |
* |
| 8 | Ounces |
heavy whipping cream
(heavy whipping cream) |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Asiago sauce | |||
| 946 | ml |
heavy whipping cream
(heavy whipping cream) |
|
| 0.6 | ml |
chicken bouillon, powdered
|
*
|
| 296 | ml |
asiago cheese
|
*
|
| 15 | ml |
cornstarch
|
|
| 2 | Ounces |
water
|
*
|
| For the pasta | |||
| 56.5 | g |
butter
|
|
| 118 | ml |
red onion
diced |
|
| 118 | ml |
pancetta
chopped |
*
|
| 15 | ml |
garlic
chopped |
|
| 177 | ml |
scallions, spring or green onions
tops only |
|
| 0.8 | Pound |
chicken
grilled and |
*
|
| 2 | Pounds |
matzah farfel
cooked |
* |
| 8 | Ounces |
heavy whipping cream
(heavy whipping cream) |
*
|
| 15 | ml |
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.
