Chicken Castellina (Olive Garden Copycat)

Submitted by ElizabethKnicely

"Olive Garden's Chicken Castellina"

 

• Ready In: 50mins
• Ingredients: 20
• Serves: 4

ingredients

• SAUCE

• 1⁄4 cup pancetta or 1/4 cup bacon, diced
• 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 mushrooms, diced
• 1 1⁄2 lbs pasta, of choice cooked according to package directions

• CHICKEN

• 1 1⁄2 lbs boneless skinless chicken breasts, cut in 1 1/2 inch pieces
• 3⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 tablespoons olive oil
• 1⁄4 cup white wine
• fresh parsley, chopped (for garnish)

directions

1. SAUCE:

2. SAUTE pancetta (or bacon) in a 3-quart 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. Saute for approximately 1 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 saute 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 the 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.