Recipe: Macaroni Grill Recipes

Here are the two Macaroni Grill recipes I have:
Macaroni Grill Pasta Di Pollo Al Sugo Bianco
Asiago sauce Ingredients:
4 cups heavy whipping cream
1/8 tsp. Chicken paste or dried chicken base
1 -1/4 cups asiago cheese
1 tbsp. cornstarch
2 oz. water
Pasta Ingredients:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta (Italian smoked bacon), drained and 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
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.
Makes four servings.

Romano's Macaroni Grill's Penne Rustica
Gratinata Sauce
2 T Butter
2 T chopped garlic
1 T Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayene pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining
ingredients and reduce by half of original volume. Set aside:
Penne Rustica
1 oz pancetta or bacon
18 each shrimp peeled and devained
12 oz grilled chicken breat, sliced
4.5 cups of granita sauce
48 oz Penne Pasta, precooked
3 T pimentos
6 oz butter
1 T chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent.
Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce
thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving
dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10-15
minutes. Remove and garnish with fresh rosemary sprig. Serves six.