Best Farfalle Di Pollo Al Sugo Bianco Recipes

Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco image

Provided by TishT

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Farfalle Di Pollo Al Sugo Bianco image

Provided by Jim Frigyes

Categories Pasta

Time 40m

Number Of Ingredients 15

ASIAGO SAUCE
2 c heavy cream
1/4 tsp chicken bouillon powder/granules
1 1/4 c shredded asiago cheese
1 Tbsp cornstarch
1/4 c water
PASTA
4 Tbsp (1/2 stick) butter
1/2 c diced, red onion
1/2 c chopped, pancetta
1 Tbsp chopped, fresh garlic
3/4 c chopped, green onion (including green parts)
12 oz grilled chicken, sliced
1 lb farfalle (bow-tie) pasta, cooked according to package directions
1/2 c heavy cream

Steps:

1. Do ahead: Make the Asiago sauce. In a medium saucepan, heat the heavy cream until it just starts to bubble, then whisk in the chicken bouillon powder and the shredded cheese. Blend 1/4 cup water and the cornstarch together then whisk into the cream sauce. Let the mixture thicken (must come to a low simmer), then remove from the heat and set aside, or let cool and refrigerate, covered, until ready to use. Bring the sauce back up to temperature very carefully by whisking frequently, until it just simmers for about 1 minute.
2. In a large skillet, melt the butter and saute the red onion, pancetta, and garlic. Let simmer until the vegetables are just softened. Add the green onions, grilled chicken, and the cooked pasta. Add the heavy cream to the pan, then add the Asiago sauce. Stir frequently to blend all the ingredients.
3. Pour the creamy pasta into warmed bowled and garnish with the chopped parsley.
4. Note: Substitute 4oz of regular bacon if you can't find pancetta; dice it and cook it before adding to the pasta sauce.