Recipe for Farfalle with Grilled Chicken, Pancetta and Red Onion Sauce 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
ASIAGO SAUCE ----------------
4 cup Heavy whipping cream
1/8 tsp Paste or dried chicken base
1/4 cup Asiago cheese
1 tbl Cornstarch
2 oz Water
----------------- PASTA ----------------
1/2 stk butter
1/2 cup Red onions, dice
1/2 cup Pancetta, (Italian smoked bacon), drained and chopped
1 tbl Garlic, chopped
3/4 cup Green onion, tops only
3/4 lb Sliced grilled chicken
2 lb Farfalle, (bow-tie pasta), cooked
8 oz Heavy whipping cream
Instructions:
Instructions: 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 whip 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.

To make the pasta dish: 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.

Yield: 4 servings

the first Macaroni in Cleveland two years ago.

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