Romano'S Macaroni Grill Pasta Di Pollo Al Sugo Bianco - cooking recipe

Ingredients

4 cups heavy cream (whipping cream)
1/8 teaspoon chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/4 cup butter
1/2 cup red onion, diced
1/2 cup pancetta, chopped
1 tablespoon garlic, chopped
3/4 cup green onion, tops only
3/4 lb chicken, grilled and sliced
2 lbs farfalle pasta, cooked
8 ounces heavy cream (whipping cream)
1 tablespoon parsley, chopped

Preparation

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.