Pasta Di Pollo

Pasta:
1/2 stick butter
1/2 cup red onion, diced
1/2 cup pancetta, cooked drained and chopped (smoked bacon can be substituted)
1 tablespoon fresh garlic, minced
3/4 cup green onion, chopped fine
2 large boneless skinless chicken breasts, grilled and sliced thin
2 pounds farfalle, cooked al dente and drained
8 oz. heavy whipping cream
1 tablespoon chopped parsley

Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon dry chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 oz. water

Sauce Directions:
Heat cream to very hot and bubbly, but not boiling. 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 and remove from heat. Transfer sauce to a container until needed.

Pasta Directions:
Saute red onion in butter for a few seconds then add pancetta and garlic. Cook until heated. Add chicken, green onion and pasta. Deglaze the pan with the cream. Add asiago cream sauce and cook until heated through. Transfer to large pasta bowl garnish with fresh parsley. Serve with crusty bread and extra virgin olive oil for dipping."