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PASTA DI POLLO AL SUGO BIANCO

4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cups Asiago cheese
1 tbsp. cornstarch
2 oz. water

1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta (Italian smoked bacon), drained and chopped
1 tbsp. 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
1 tbsp. chopped parsley

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.

Makes four servings.

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