Chicken Castellina Recipe

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.