| Welcome to Familyrecipes. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Macaroni Grill Pasta Di Pollo Al Sugo Bianco; pasta dinner | |
|---|---|
| Tweet Topic Started: Jun 27 2006, 08:50 PM (63 Views) | |
| susan | Jun 27 2006, 08:50 PM Post #1 |
|
Unregistered
|
I made this the other night and I like my pasta a little bit creamier so I would cut the pasta portion in half. It tastes just like the real version!!! Asiago Sauce: 4 Cups heavy cream (whipping cream) 1/8 Teaspoon chicken base 1 1/4 Cups asiago cheese 1 Tablespoon cornstarch 2 Ounces water For the Pasta*** 1/2 Stick butter 1/2 Cup red onions diced 1/2 Cup pancetta chopped 1 Tablespoon garlic chopped 3/4 Cup green onion tops only 3/4 Pound chicken grilled and sliced 2 Pounds farfalle cooked 8 Ounces heavy cream (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: Saute 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. |
|
|
| « Previous Topic · Main Dishes · Next Topic » |






8:55 AM Jul 11