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| 4 Tasse | Whipping Cream heavy |
| 1/8 Teelöffel | Paste or dried chicken base |
| 1 1/4 Tasse | Asiago cheese |
| 1 Esslöffel | cornstarch |
| 2 x ca. 30 g | water |
| 1/2 | butter stick |
| 1/2 Tasse | Red Onions diced |
| 1/2 Tasse | Pancetta; (Italian smoked bacon), drained and chopped |
| 1 Esslöffel | Garlic chopped |
| 3/4 Tasse | Green onion; tops only |
| 3/4 x ca. 450 g | Sliced grilled chicken |
| 2 | Poiunds farfalle; (bow-tie pasta), cooked |
| 8 x ca. 30 g | Whipping Cream heavy |
| 1 Esslöffel | parsley chopped |
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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.
Formatted and Busted by Carriej999@Aol. Com 3/13/98
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