***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.
Cook’s Notes: The restaurant (Romano’s Macaroni Grill) shared its recipe for pasta (farfalle) di pollo al sugo bianco with grilled chicken, pancetta and red onion in asiago sauce. It was tested by Karen Uber, a student in hospitality management at the University of Akron.
Source: Restaurant Review in the Akron, Ohio Beacon-Journal <www.Ohio.com>. Formatted to MasterCook, 4/98 by TSL.