Farfalle Al Sugo Bianco (Macaroni Grill Copycat)

Ingredients:

4 cups heavy (whipping) cream

1/8 tsp chicken base

1 1/4 cups asiago cheese

1 Tblsp. cornstarch

2 oz. water

1/4 cup butter

1/2 cup red onion, diced

1/2 cup pancetta, chopped

1 Tblsp. garlic, chopped

3/4 cup green onion, tops only (optional)

3/4 lb chicken, grilled and sliced

2 lbs. farfalle (bowtie) pasta, cooked

8 oz. heavy cream

1 Tblsp. parsley, chopped

Preparation:

Make the sauce:

1. Heat cream (slowly) on medium  heat to very hot and just bubbly (DO NOT BOIL). Stir regularly, so the cream doesn't scorch.

2. Add chicken base and cheese.

3. Stir constantly with a wire whisk, and bring temperature back to just lightly bubbling.

4. Dissolve cornstarch in the cold water and stir into sauce.

5. Turn sauce off and set aside.

Make the pasta:

1. Boil pasta to al dente, then drain.

2. Grill chicken and slice into bite-sized pieces. Set aside.

3. In a large, deep skillet, saute red onion in the butter until starting to get soft.

4. Add pancetta and garlic to skillet and sauté until beginning to get lightly brown/carmelized.

5. Add chicken and green onions to the skillet, and gently mix thoroughly with the pancetta and onion. Turn heat down to medium-low.

6. Deglaze the pan with the remaining 8 oz. of cream.

7. Add pasta to skillet, and mix gently with a silicone spatula to incorporate pancetta mixture evenly through pasta. Do not overstir and break the pasta.

8. Gently fold asiago cream sauce into the pasta mixture.

9. If needed (if you want the pasta hotter), increase heat slightly to heat pasta thoroughly.

10. Garnish with parsley and serve.

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