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Farfalle with Grilled Chicken, Pancetta and Red Onion Sauce

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  • 4 c Heavy whipping cream
  • 1/8 ts Paste or dried chicken base
  • 1 1/4 c Asiago cheese
  • 1 tb Cornstarch
  • 2 oz Water
  • 1/2 Stick butter
  • 1/2 c Red onions; dice
  • 1/2 c Pancetta; (Italian smoked bacon), drained and chopped
  • 1 tb Garlic; chopped
  • 3/4 c Green onion; tops only
  • 3/4 lb Sliced grilled chicken
  • 2 lb Farfalle; (bow-tie pasta), cooked
  • 8 oz Heavy whipping cream
  • 1 tb 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: Sauté 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 Source: Steve Anastasiadis, the executive chef who opened the first Macaroni in Cleveland two years ago.
Beacon Journal staff Thursday, July 27, 1995 Romano's Macaroni Grill Address: 41 Springside Drive Montrose, Ohio Phone: (330) 665-3881
Posted to recipelu-digest Volume 01 Number 669 by on Feb 1, 1998