The Olive Garden - Chicken Castellina

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup pancetta (sauce) or 1/4 cup bacon, diced (sauce)
• 6 tablespoons butter, cubed
• 1 teaspoon garlic, chopped
• 1/4 cup sun-dried tomato, diced
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 ounce cornstarch
• 1/4 cup parmesan cheese, grated
• 1/2 cup smoked gouda cheese, chopped
• 1/4 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 8 1/2 ounces sliced artichokes, drained
• 1/4 teaspoon pepper
• 1/4 cup mushroom, sliced
• 1 1/2 lbs pasta, of choice cooked according to package directions
• chicken
• 1 1/2 lbs skinless chicken breasts, cut in 1 - 1 1/2 pieces
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/4 cup wine
• fresh parsley, chopped (for garnish)

Recipe

• 1 sauce.
• 2 sauté pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. reduce heat, add butter and allow it to melt. add garlic and sun-dried tomatoes. sauté for approximately one minute, stirring frequently (do not brown).
• 3 whisk in cream, milk and cornstarch. raise heat to medium/high. whisk in parmesan and gouda cheeses. once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• 4 remove from heat and let stand uncovered.
• 5 chicken.
• 6 mix flour with salt and pepper. coat chicken in seasoned flour, shaking off excess flour.
• 7 heat olive oil in large sauté pan. add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). juices should run clear.
• 8 add wine to chicken in pan (caution: there will be a low flame in pan). toss gently until wine is evaporated. add sauce and bring to a boil on medium/high heat.
• 9 transfer drained, cooked pasta to large platter. evenly distribute chicken and sauce over pasta.
• 10 garnish with chopped parsley and serve.