1 1/2 lbs pasta of choice, cooked according to package directions
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2 inch pieces
3/4 cup flour, 1/2 tsp salt, 1/4 tsp pepper
3 Tbsp olive oil, 1/4 cup white wine
Fresh parsley, chopped (for garnish)
Instructions
Sauce- 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). 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. REMOVE from heat and let stand uncovered.
Chicken- MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. 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. 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. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. GARNISH with chopped parsley and serve.
Originally Submitted
1/15/2011
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You can add this Olive Garden's Chicken Castellina recipe to your own private DesktopCookbook.
