*  Exported from  MasterCook  *
               Macaroni Grill’s Pasta di Polla al Sugo Bianco
 Recipe By     : Macaroni Grill, Akron, Ohio in the Beacon-Journal
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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
 Formatted to MasterCook, 4/98 by TSL.