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Pasta di Polla al Sugo Bianco

An italian recipe for Pasta di Polla al Sugo Bianco, made with Heavy Cream, Chicken Base, Asiago Cheese, Water, and Butter. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1/8 tsp
• 1 1/4 cup
• 2 oz
• 1/2 stick
• 1/2 cup
• 1 tbsp
• 3/4 cup
• 3/4 lb
• 8 oz

Method (preview)

1. 1

   Recipe By: Macaroni Grill, Akron, Ohio in the Beacon-Journal

2. 2

   Serving Size: 4 Preparation Time:0:00

3. 3

   To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).

4. 4

   Add chicken base and cheese.

5. 5

   Stir constantly with a wire whip and bring temperature back to just bubbly.

6. 6

   Dissolve cornstarch in the cold water and add to sauce.

7. 7

   Bring to a slow simmer to cook out starch.

8. 8

   Transfer sauce to a container, cover and refrigerate until needed.

9. 9

   To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.

10. 10

    Add chicken, green onions and pasta.

11. 11

    Deglaze the pan with the cream.

12. 12

    Add asiago cream sauce.

13. 13

    Heat thoroughly.

14. 14

    Garnish with parsley and serve.

15. 15

    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.