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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil). | 2. Add chicken base and cheese. | 3. Stir constantly with a wire whip and bring temperature back to just bubbly. | 4. Dissolve cornstarch in the cold water and add to sauce. | 5. Bring to a slow simmer to cook out starch. | 6. Transfer sauce to a container, cover and refrigerate until needed. | 7. To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic. | 8. Add chicken, green onions and pasta. | 9. Deglaze the pan with the cream. | 10. Add asiago cream sauce. | 11. Heat thoroughly. | 12. Garnish with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	4	cups		1632.0	13.152000000000001	13.632	173.18400000000003
chicken base	1/8	teaspoon		-	-	-	-
asiago cheese	1 1/4	1/4		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	ounces		0.0	0.0	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
red onion	1/2	cup	diced	-	-	-	-
pancetta	1/2	cup	chopped	-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
green onion	3/4	cup		14.3775	3.0566	0.5165	0.2503
chicken	3/4		grilled sliced	-	-	-	-
farfalle pasta	2		cooked	-	-	-	-
heavy cream	8	ounces		1632.0	13.152000000000001	13.632	173.18400000000003
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.