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Bow-Tie Pasta with Chicken (Just call me, “P-Ties” for short!)

Published by: Kathy

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  • Aug
  • 23

The origin of this recipe brings back good memories of happy times with very special people…My former co-workers and friends for life.

Years ago, when the first Macaroni Grill restaurant opened in Tampa, it quickly became the place of choice for the birthday celebrations, of my office “family”.  We were hard up for decent restaurants in our immediate vicinity and the 15 minute drive to the Macaroni Grill was the ticket.  On the menu, we found a pasta dish that appealed to all of us and without fail, the unanimous choice was “Farfalle Di Pollo al Sugo Bianco”, for the entire table.  This was bow-tie pasta, with slices of grilled chicken, pancetta bacon, fried crisp, red and green onions, tossed in an asiago garlic cream sauce…Divine!  (Macaroni Grill still serves this dish, however, they use crispy prociutto instead of the pancetta.)

On one of our many visits, when we placed our order for Farfalle Di Pollo al Sugo Bianco, we heard our server refer to the dish as “P-Ties” and that is actually what she wrote down on her pad.  When we asked her about the word, “P-Ties”, she said it was the abbreviation the servers used for the pasta dish.  (Is it any wonder??)  Well, that was all we needed to hear…”P-Ties” it was and still is, almost 20 years later!

I loved this pasta dish so much, I was determined to learn to make it at home.  Back then, I wasn’t all over the internet and didn’t have easy access to the copy-cat recipes that I do now, so I did the next best thing…I entered a radio contest, where I had to write something about why I liked eating at Macaroni Grill.  Me, writing about food I like to eat…It was a done deal!  I won!!!  The prize was a private dinner prepared by a Macaroni Grill Chef…Cooked right before my eyes!!  I was allowed to bring a guest, so I invited  the second biggest P-Tie fan I know, my friend, Maria.  (Me being the first biggest fan!)  The chef prepared several of Macaroni Grill’s most popular dishes, but I couldn’t tell you what they were…All I remember was seeing the P-Ties made!  I watched every move the chef made and memorized everything that went into his pot.  He wasn’t able to give me exact measurements.  I’m assuming that was because his knowledge involved the preparation of mass quantities of the recipe.  But no worries…after much trial and error, I eventually figured it out.  The recipe can be found on page 85 of my cookbook.

And now, in 2011 after all that, you can Google “Farfalle Di Pollo al Sugo Bianco” and find at least a dozen copy-cat recipes at your disposal.  But there would have been no memories made and no story to tell!

Bow-Tie Pasta with Chicken 

 Asiago Cream Sauce

  • 2 sticks of butter
  • 6-8  cloves garlic, minced fine
  • 1  c. canned chicken broth
  • 2  c. whipping cream
  • 1  lb. (3 to 4 cups) Asiago cheese, shredded

 

Melt butter in a medium saucepan.  Add minced garlic and sauté for a couple of minutes.  Add chicken broth and cream.  Stir constantly over medium heat until mixture begins to simmer.  Add cheese and continue to stir until the cheese is melted.  Continue to cook on low for approximately 15 minutes.  Remove from heat and set aside until needed.

 

  • ½  c. red onion, chopped
  • 4  Tbsp. butter
  • 3  chicken breasts, grilled and sliced thin
  • ¾  lb. (1 cup)  pancetta bacon, diced and cooked crisp
  • 2  lbs. bowtie pasta, cooked al dente
  • 3  stalks green onion, sliced thin
  • Salt and Pepper to taste

 

Sauté red onion in butter for a few seconds.  To the cooked pasta, add the chicken, bacon, red onion, green onion and cheese sauce.  Add salt and pepper according to your taste.  (Easy on the salt, as the pancetta and asiago cheese are very salty by themselves.)  Toss lightly and heat thoroughly.  I like to put it into the oven for about 10-15 minutes at 325º.  Serve immediately.  Serves 6-8.

2 Responses to Bow-Tie Pasta with Chicken (Just call me, “P-Ties” for short!)

    • bob
    • 26 Sep, 2012
    • at 8:12 AM
    • you are amazing, willl you marry me?

    • Reply
    • Thank you, I have been looking for this recipe forever!

    • Reply

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