Italian Pasta Di Pollo Al Sugo Bianco Recipe
Servings: 4
Ingredients
- 4 c. Heavy whipping cream
- 1/8 tsp Paste or possibly dry chicken base
- 1 1/4 c. Asiago cheese
- 1 Tbsp. Cornstarch
- 2 ounce Water
- 1/2 stk butter
- 1/2 c. Red onions, diced
- 1/2 c. Pancetta, (Italian smoked bacon), liquid removed and minced
- 1 Tbsp. Garlic, minced
- 3/4 c. Green onion, tops only
- 3/4 lb Sliced grilled chicken
- 2 x Poiunds farfalle, (bow-tie pasta), cooked
- 8 ounce Heavy whipping cream
- 1 Tbsp. Minced parsley
Directions
- To make the sauce: Heat cream to very warm and just bubbly (but not a boil).
- Add in chicken base and cheese. Stir constantly with a wire whip and bring temperature back to just bubbly. Dissolve cornstarch in the cool water and add in to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and chill till needed.
- To make the pasta dish: Saute/fry red onion in butter for a few seconds then add in pancetta and garlic. Add in chicken, green onions and pasta. Deglaze the pan with the cream. Add in asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
- Makes four servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 907 | |
| Calories from Fat 773 | 85% |
| Total Fat 87.68g | 110% |
| Saturated Fat 51.11g | 204% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 612mg | 26% |
| Potassium 439mg | 13% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.04g | 1% |
| Protein 21.28g | 34% |
