Chicken Castellina

Source: Olive Garden

      (time consuming and expensive, but worth it every once in a while)

1 1/2 lbs penne pasta, cooked al dente

Sauce:

1/4 cup pancetta (or bacon), diced

6 Tbsp butter, cubed

1 tsp garlic, chopped

¼ cup sun-dried tomatoes, diced

1 ½ cups heavy cream

1 ½ cups milk

1 oz cornstarch

¼ cup Parmesan cheese, grated

½ cup smoked Gouda cheese, chopped

1/4 tsp salt

1 Tbsp fresh rosemary, chopped

8.5 oz can sliced artichokes, drained

1/4 tsp pepper

¼ cup mushrooms, sliced

Chicken:

1 ½ lbs chicken breast, cut into bite size pieces

¾ cup flour

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

Fresh parsley, chopped (for garnish)

Sauce- Saute pancetta in a 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.) 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.