Best 2 Pollo Bianco Recipes

**Pollo Bianco: A Culinary Journey Through Italian Simplicity and Sophistication**

Embark on a culinary adventure with Pollo Bianco, an Italian dish that showcases the essence of simplicity and sophistication. This versatile dish, meaning "white chicken" in Italian, offers a symphony of flavors that dance on your palate. From the classic Pollo Bianco al Limone, where tender chicken is bathed in a luscious lemon sauce, to the more robust Pollo Bianco al Forno, where chicken is roasted to perfection with herbs and spices, this article presents a collection of irresistible recipes that cater to every taste. Whether you prefer the delicate touch of white wine and capers in Pollo Bianco al Vino Bianco or the rich and creamy embrace of Pollo Bianco alla Panna, you'll find a recipe that captivates your senses. Get ready to savor the culinary artistry of Pollo Bianco as you explore the diverse recipes within this article.

Check out the recipes below so you can choose the best recipe for yourself!

ROMANO'S MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO

Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco image

If you've eaten at the Macaroni Grill they are wonderfully consistent with creamy and tasteful sauces. Hope you enjoy!

Provided by TishT

Categories One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

4 cups heavy cream (whipping cream)
1/8 teaspoon chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/4 cup butter
1/2 cup red onion, diced
1/2 cup pancetta, chopped
1 tablespoon garlic, chopped
3/4 cup green onion, tops only
3/4 lb chicken, grilled and sliced
2 lbs farfalle pasta, cooked
8 ounces heavy cream (whipping cream)
1 tablespoon parsley, chopped

Steps:

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.

POLLO BIANCO

Pollo Bianco image

Caramelized onions create a glazed chicken with a mellowed bite. This is a great chicken recipe that I learned from my grandmother. It is simple and tastes delicious! If desired, serve with roasted potatoes which have been coated with the sauce.

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
4 chicken thighs
salt and pepper to taste
1 large onion, diced
2 cups water

Steps:

In a large skillet, heat the olive oil and add the chicken, browning both sides of each piece. Saute for approximately 10 minutes. Add salt and pepper to taste.
Add the diced onion to the skillet and stir together with the chicken pieces for approximately 5 minutes. Add 2 cups of water and let simmer on medium high heat until the onions caramelize and create a sauce.
Simmer for approximately 30 minutes. You may need to add more water so that the sauce mixture doesn't dry out. Once the chicken is cooked through, remove and set on a plate.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 3.5 g, Cholesterol 95.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 20.1 g, SaturatedFat 5.4 g, Sodium 91.8 mg, Sugar 1.6 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic, and locally-sourced ingredients whenever possible.
Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can cook evenly. Overcrowding the pan will cause the chicken to steam instead of fry, resulting in soggy and undercooked meat.
Cook the chicken over medium-high heat: This will help to ensure that the chicken cooks evenly and doesn't dry out.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Pollo Bianco is a classic Italian dish that is easy to make and delicious to eat. By following these tips, you can make sure that your Pollo Bianco turns out perfectly every time. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or pasta. Enjoy!