Asiago Sauce:
4 C heavy whipping cream
1/8 tsp paste or dried chicken base (bullion works too)
1 1/4 C asiago cheese
1 Tbsp. cornstarch
2 oz water
Pasta Ingredients:
1/2 stick butter
1/2 C red onions, diced
1/2 C pancetta (Italian smoked bacon)(any smoked bacon will work in a pinch)
1 Tbsp. garlic, chopped
3/4 C green onion; tops only
3/4 lb sliced grilled chicken
2 lbs farfalle (bow tie pasta), cooked
8 oz heavy whipping cream
1 Tbsp. chopped parsley
1. Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk 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.
2. Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onion tops and pasta. Deglaze the pan with the cream. When the chicken is cooked add asiago cream sauce. Heat thoroughly.
3. Garnish with parsley and serve.
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