Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.

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Pasta di Pollo al Sugo Bianco

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.

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