4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cups asiago cheese
1 tbsp. cornstarch
2 oz. water
1/2 stick butter
1/2 cup red onions -- diced
1/2 cup pancetta (Italian bacon) -- chopped
1 tbsp. garlic -- chopped
3/4 cup green onion -- tops only
3/4 lb. sliced grilled chicken
2 lb. farfalle (bow-tie pasta) -- cooked ,drained
8 oz. heavy whipping cream
1 tbsp. 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: 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.