farfalle di pollo al sugo bianco

Name: Farfalle Di Pollo Al Sugo Bianco
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: ## ASIAGO SAUCE; 2 cup(s) heavy cream; 1/4 teaspoon(s) chicken bouillon powder/granules; 1 1/4 cup(s) shredded asiago cheese; 1 tablespoon(s) cornstarch; 1/4 cup(s) water; ## PASTA; 4 tablespoon(s) (1/2 stick) butter; 1/2 cup(s) diced, red onion; 1/2 cup(s) chopped, pancetta; 1 tablespoon(s) chopped, fresh garlic; 3/4 cup(s) chopped, green onion (including green parts); 12 ounce(s) grilled chicken, sliced; 1 pound(s) farfalle (bow-tie) pasta, cooked according to package directions; 1/2 cup(s) heavy cream

(1 RATING)

47 Pinches 1 Photo

Jim Frigyes

Waynesburg, OH

Updated on Mar 4, 2015

This is a dish my Nonna used to make me every time I stayed overnight at her house. This was the Italian version of Mac-n-Cheese with bacon. I decided to add chicken when re-writing the recipe. The sauce is amazing - you will love it.

Rate

Farfalle pasta with grilled chicken in a Asiago cream sauce. The cream sauce alone is worth it!

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

ASIAGO SAUCE
2 cups heavy cream
1/4 teaspoon chicken bouillon powder/granules
1 1/4 cups shredded asiago cheese
1 tablespoon cornstarch
1/4 cup water
PASTA
4 tablespoons (1/2 stick) butter
1/2 cup diced, red onion
1/2 cup chopped, pancetta
1 tablespoon chopped, fresh garlic
3/4 cup chopped, green onion (including green parts)
12 ounces grilled chicken, sliced
1 pound farfalle (bow-tie) pasta, cooked according to package directions
1/2 cup heavy cream

How To Make farfalle di pollo al sugo bianco

Step 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.

Step 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.
Step 3

Pour the creamy pasta into warmed bowled and garnish with the chopped parsley.
Step 4

Note: Substitute 4oz of regular bacon if you can't find pancetta; dice it and cook it before adding to the pasta sauce.
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