Chicken Castellina

Ingredients

1. Sauce
2. 1/4 cup pancetta (or bacon), diced
3. 6 Tbsp butter, cubed
4. 1 tsp garlic, chopped
5. ¼ cup sun-dried tomatoes, diced
6. 1 ½ cups heavy cream
7. 1 ½ cups milk
8. 1 oz cornstarch
9. ¼ cup Parmesan cheese, grated
10. ½ cup smoked Gouda cheese, chopped
11. 1/4 tsp salt
12. 1 Tbsp fresh rosemary, chopped
13. 8.5 oz can sliced artichokes, drained
14. 1/4 tsp pepper
15. ¼ cup mushrooms, sliced
16. 1 1/2 lbs pasta of choice, cooked according to package directions
17. 
    
18. Chicken
19. 1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
20. ¾ cup flour
21. 1/2 tsp salt
22. 1/4 tsp pepper
23. 3 Tbsp olive oil
24. ¼ cup white wine
25. Fresh parsley, chopped (for garnish)

Procedures

Sauce

1. 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).
2. 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.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. 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.
3. 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.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.