Chicken Castellina

Recipe by Cook4_6
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SAUCE:
  • 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 & PASTA 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.
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