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Chicken Castellina

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“I found this on another website and it sounds absolutely yummy! Posting to try later.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. SAUCE:
  2. In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
  3. Lower heat, add butter and melt.
  4. Add garlic and sun-dried tomatoes.
  5. Sauté for approximately one minute stirring frequently (do not brown).
  6. Whisk in cream, milk and cornstarch. Raise heat to medium/high.
  7. Whisk in Parmesan and Gouda.
  8. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
  9. Remove from heat and let stand uncovered.
  10. CHICKEN & PASTA PREPARATION:
  11. Mix flour with salt and pepper.
  12. Coat chicken in seasoned flour, shake off excess flour.
  13. Heat olive oil in large sauté pan.
  14. 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.
  15. Begin pasta in a separate pot according to package directions.
  16. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
  17. Once reduced, add sauce and bring to a boil on medium/high heat.
  18. Place 6 oz of cooked pasta on each plate.
  19. Evenly distribute chicken and sauce over pasta.
  20. Garnish with chopped parsley.

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