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Chicken: Chicken Castellina

Source of Recipe

Olive Garden, posted by gijane to recipecircus


List of Ingredients

Sauce Ingredients

2 oz Pancetta (or bacon), diced
3 oz Butter, cubed
1 tsp Garlic, chopped
2 oz Sun-dried tomatoes, diced
12 oz Heavy cream
12 oz Milk
1 oz Cornstarch
2 oz Grated Parmesan
3 oz Smoked Gouda, chopped
3 oz Mushrooms, sliced
8 1/2 oz Can sliced artichokes, drained
1 Tbsp Fresh rosemary, chopped
1/2 tsp Salt
1/4 tsp Pepper


Chicken Ingredients

1 1/2 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
6 oz Flour
1/4 tsp Salt
1/4 tsp Pepper
1 1/2 oz Olive oil
2 oz White wine
1 1/2 lb(s) Cooked pasta
Fresh parsley, chopped


Recipe

Sauce Preparation: In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark)

Lower heat, add butter and melt. Add garlic and sun-dried tomatoe.s Sauté for approximately one minute stirring frequently (do not brown). Whisk in cream, milk and cornstarch. Raise heat to medium/high Whisk in Parmesan and Gouda. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously. Remove from heat and let stand uncovered

Chicken Preparation: Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.

Begin pasta in a separate pot according to package directions. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Once reduced, add sauce and bring to a boil on medium/high heat. Place 6 oz of cooked pasta on each plate. Evenly distribute chicken and sauce over pasta . Garnish with chopped parsley

Serves 4.