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Macaroni Grill Pasta Di Pollo

Pasta :
1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta, drained and chopped
1 T. garlic, chopped
3/4 C. green onion, tops only
3/4 lb. sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 T. chopped parsley

Asiago sauce :
4 C. heavy whipping cream
1/8 t. paste or dried chicken base
1 1/4 C. asiago cheese
1 T. cornstarch
2 oz. water

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 whisk 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.

Pasta directions:
Saut� 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
 

    
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