How to make it

  • 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. If you are not going to use sauce immediately, transfer to a container, cover and refrigerate.
  • Pasta Dish:
  • Saute' red onion in butter for a few seconds then add pancetta and garlic. Saute for a few minutes, then add chicken, green onion tops and pasta. Deglaze the pan with the cream. When the chicken is cooked through, add asiago cream sauce and heat thoroughly.
  • Serve with garlic bread and enjoy!!

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