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Olive Garden Chicken Castellina
Author/Submitted by:
Servings: 4
Categories:
Cheese
/
Chicken
/
Pasta
Ingredients:
---Chicken Ingredients---
1 1/2
pounds
skinless boneless chicken breasts,
cut in 1 to 1.5-inch pieces
6
ounces
flour 1/4
teaspoon
salt 1/4
teaspoon
pepper 1 1/2
ounces
olive oil 2
ounces
white wine 1 1/2
pounds
cooked pasta
fresh parsley,
chopped
---Castellina Sauce Ingredients---
2
ounces
bacon,
diced
3
ounces
butter,
cubed
1
teaspoon
garlic,
chopped
2
ounces
sun-dried tomatoes,
diced
12
ounces
heavy cream 12
ounces
milk 1
ounce
cornstarch 2
ounces
grated parmesan cheese 3
ounces
smoked gouda cheese,
chopped
3
ounces
mushrooms,
sliced
8 1/2
ounces
artichokes,
drained, sliced
1
tablespoon
fresh rosemary,
chopped
1/2
teaspoon
salt 1/4
teaspoon
pepper
Directions:
1.
Preparation for Castellina Sauce: In a 3-qt sauce pan or large pot, saute bacon over medium/high heat until crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and sun-dried tomatoes. Saute 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.
2.
Preparation for Chicken: Mix flour with salt and pepper. Coat chicken in seasoned flour; shake off excess flour. Heat olive oil in large saute 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 emperature 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, 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.
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