“Olive Garden's Chicken Castellina”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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