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Chicken Castellina




Source of Recipe


olivegarden


List of Ingredients




Sauce Ingredients

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


Chicken Ingredients

3/4 lb(s) Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch pieces
3 oz Flour
1/8 tsp Salt
1/8 tsp Pepper
3/4 oz Olive oil
1 oz White wine
3/4 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 tomatoes
- 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