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Macaroni Grill Pasta Di Pollo

  Pasta:
    1/2 stick butter
    1/2 cup red onions, diced
    1/2 cup pancetta, drained and chopped
    1 tablespoon garlic, chopped
    3/4 cup green onion, tops only
    3/4 pound sliced grilled chicken
    2 pounds farfalle (bow-tie pasta), cooked
    8 ounces heavy whipping cream
    1 tablespoon chopped parsley

  Asiago Sauce:
    4 cups heavy whipping cream
    1/8 teaspoon paste or dried chicken base
    1 1/4 cups asiago cheese
    1 tablespoon cornstarch
    2 ounces 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.

  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.