Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco

photo by jdgdab

- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-5
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
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: 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This is AWESOME! My favorite at MacGrill and it is just like it. I like to add more chicken and a word to the wise watch your cream it will boil over before you know it is bubbling at all. Made it twice and boiled over both times. I also had trouble finding asiago (go figure) and works fine with a mixture of fresh parmesan, romano, and/or asiago.
see 3 more reviews