1/8teaspoons paste or dried chicken base (bullion works too)
1 1/4cupsAsiago cheese
1/2cupdiced red onions
1/2cup pancetta (Italian smoked bacon)(any smoked bacon will work in a pinch)
3/4cupsliced green oniontops only
3/4poundsliced grilled chicken
2pounds farfallebow tie pasta
8ounces heavy whipping cream
1tablespoons chopped parsley
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 the temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce.
Bring to a slow simmer to cook out the starch. Transfer sauce to a container, cover and refrigerate until needed. 2. Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onion tops, and pasta. Deglaze the pan with the cream. When the chicken is cooked add asiago cream sauce. Heat thoroughly. 3. Garnish with parsley and serve.