MacAroni Grill's Pasta Di Polla Al Sugo Bianco

• 4 cups heavy whipping cream (heavy whipping cream)
• 18 teaspoon chicken bouillon, powdered
• 1 1/4 cups asiago cheese
• 1 tablespoon cornstarch
• 2 Ounces water
• 1/2 stick butter
• 1/2 cup red onion diced
• 1/2 cup pancetta chopped
• 1 tablespoon garlic chopped
• 3/4 cup scallions, spring or green onions tops only
• 3/4 Pound chicken grilled and
• 2 Pounds matzah farfel cooked
• 8 Ounces heavy whipping cream (heavy whipping cream)
• 1 tablespoon parsley leaves chopped

1. To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whip and bring temperature back to just bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.
7. To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
8. Add chicken, green onions and pasta.
9. Deglaze the pan with the cream.
10. Add asiago cream sauce.
11. Heat thoroughly.
12. Garnish with parsley and serve.
13. Makes four servings.

heavy whipping cream, chicken bouillon, asiago cheese, cornstarch, water, butter, red onion, pancetta chopped, garlic, scallions, chicken, heavy whipping cream, parsley

Taken from recipeland.com/recipe/v/macaroni-grills-pasta-di-polla--40926 (may not work)