Creamy White Wine and Caramelized Onion Sauce:

• 1/3 cup butter, divided
• 2 tbsp olive oil
• 3 lb cooking onions, sliced
• 1/2 tsp each salt and pepper, divided
• 1/4 tsp granulated sugar
• 1 tbsp finely chopped fresh thyme 
• 2 cups dry white wine
• 2 cups chicken broth
• 2 cups heavy whipping cream (35%)

Grilled Chicken:

• 12 chicken breasts
• 1/4 cup oil
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp each salt and pepper 

Assembly: 

• 2 lb pappardelle
• 3 cups (12 oz) Burnett Dairy Gouda Cheese, shredded
• 1/4 cup finely chopped fresh chives
• 1/4 cup finely chopped fresh tarragon
• 1/4 cup finely chopped fresh parsley

Creamy White Wine and Caramelized Onion Sauce: Heat half of the butter, and oil in large heavy-bottom pan set over medium-low heat; cook onions, half of the salt and pepper, and sugar, stirring regularly, for about 45 minutes or until onions are dark golden brown color and caramelized. Let cool; cover and refrigerate for up to 3 days.

Melt remaining butter in large skillet set over medium heat; stir in caramelized onions and thyme. Add white wine; bring to boil. Cook for about 5 minutes or until reduced by half. Add chicken broth and cream. Bring to boil; cook for 5 minutes. Season with remaining salt and pepper. Let cool; cover and refrigerate for up to 2 days.

Grilled Chicken: Toss together chicken, oil, mustard, lemon zest, lemon juice, honey, garlic, salt and pepper. Let marinate, refrigerated, for up to 4 hours. 

Assembly (for each order): Preheat grill to medium-high heat; grill 1 marinated chicken breast for 5 to 7 minutes per side or until cooked through. 

Meanwhile, cook 7 oz pasta to order. In small skillet set over medium heat, bring 1/3 to 1/2 cup (3.5 oz) sauce to simmer. Add pasta; toss with 2 tbsp pasta water (1 oz) until well coated. Toss in 1/4 cup (.75 oz) shredded cheese, and pinch each chives, tarragon, and parsley. Transfer to plate and top with grilled chicken breast.

Tip: Alternatively, cook pasta until al dente before service and save pasta water. Toss lightly in oil and spread over large baking sheet.

Tip: Alternatively, grill chicken just before serving and keep warm during service.