Macaroni Grill used to be one of my favorite places to eat. My friends and I would eat there all the time back when I was younger. However since then they got rid of my favorite dish and I have not found anything that is as amazing as that dish or the dishes of the past. The dish I obviously speak of is Farfalle al Sugo Bianco. It’s really sad, I want to like the other dishes they serve but I can never find that special thing that makes me want to go back all the time like the Farfalle al Sugo Bianco.
Now the other part of this story. When my wife and I first got married I found this recipe online and tried to cook it. I think I did an alright job but at the time I thought it was a little difficult and forgot about the recipe for a while. Now that I do difficult meals on an almost daily basis this is rather easy. If you find the directions difficult it’s well worth the effort. Enjoy!
Farfalle al Sugo Bianco
Courtesy of Recipe Source
- 2 C. heavy whipping cream
- 1/8 t. chicken base
- 3/4 C. asiago cheese
- 1/2 T. cornstarch
- 1 oz. water
- 1/2 stick butter
- 1/2 C. red onions diced
- 1/2 C. pancetta chopped (I used bacon)
- 1 T. garlic chopped
- 3/4 C. green onion – tops only
- 3/4 lb. chicken breast, seasoned, grilled and sliced
- 1 lb. farfalle (bow tie pasta) cooked
- 8 oz. heavy whipping cream
- 1 T. chopped parsley
- 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.
- Season chicken and grill. I use salt, pepper, garlic powder and onion powder to taste.
- Fry pancetta or bacon until almost crispy.
- Add butter and onions and saute until almost translucent.
- Saute red onion in butter for a few minutes 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.