chicken castellina

Name: Chicken Castellina
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 pound(s) penne pasta (or pasta of choice), cooked according to package directions; ## SAUCE; 1/4 cup pancetta (or bacon), diced; 6 tablespoon(s) unsalted butter, cubed; 1 teaspoon(s) garlic, chopped; 1/4 cup sun-dried tomatoes, diced; 1 1/2 cups heavy cream; 1 1/2 cups milk; 2 tablespoon(s) cornstarch; 1/4 cup grated parmesan cheese; 1/2 cup smoked gouda cheese, cubed; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1 tablespoon(s) fresh rosemary, chopped; 8 1/2-oz can(s) artichokes, drained and sliced; 1/4 cup sliced button mushrooms; ## CHICKEN; 1 1/2 pound(s) skinless chicken breasts, cut into 1-inch pieces; 3/4 cup all-purpose flour; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 3 tablespoon(s) olive oil; 1/4 cup white wine; 2 tablespoon(s) fresh parsley, chopped (for garnish)

(2 RATINGS)

11 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Oct 2, 2022

This was a favorite menu offering at Olive Garden Restaurants, but it's no longer available in most areas. I was able to find the recipe online, and I'm saving it here so it's available whenever I want to make this delicious dish at home. On the Olive Garden menu, this dish was described as, "Chicken, mushrooms, artichokes and pancetta sautéed in a smoked cheese and sun-dried tomato sauce, tossed with penne."

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 pounds penne pasta (or pasta of choice), cooked according to package directions
SAUCE
1/4 cup pancetta (or bacon), diced
6 tablespoons unsalted butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
2 tablespoons cornstarch
1/4 cup grated parmesan cheese
1/2 cup smoked gouda cheese, cubed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
8 1/2-oz cans artichokes, drained and sliced
1/4 cup sliced button mushrooms
CHICKEN
1 1/2 pounds skinless chicken breasts, cut into 1-inch pieces
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1/4 cup white wine
2 tablespoons fresh parsley, chopped (for garnish)

How To Make chicken castellina

Step 1

Pasta: Cook pasta according to package directions. Drain pasta and set aside.

Step 2

Sauce: Sauté pancetta (or bacon) in a 3-quart saucepan or large pot over medium heat until pancetta is crisp. Reduce heat, add butter to saucepan and let it melt. Stir in garlic and sun-dried tomatoes. Sauté for 1 minute, stirring frequently; do not brown.
Step 3

Whisk cream, milk and cornstarch into the pancetta/butter mixture. Increase heat to medium-high. Whisk in Parmesan and Gouda. Once Gouda melts, add salt, pepper, rosemary, artichokes and mushrooms to pan, and bring the sauce to a boil, stirring continuously. Once it reaches a boil, remove pan from heat and set sauce aside, uncovered.
Step 4

Chicken: Stir flour, salt and pepper in a shallow bowl until well blended. Coat chicken pieces in seasoned flour, shaking off excess flour.
Step 5

Heat olive oil in a large skillet. Add chicken in a single layer (don't crowd the pan or overlap chicken). Sauté chicken 3-4 minutes each side or until browned on both sides (and juices run clear).
Step 6

Add wine to skillet (caution: there could be a low flame in pan). Toss until wine is evaporated. Add sauce to the skillet, and bring mixture to a boil over medium-high heat.
Step 7

To Serve: Distribute the drained pasta among 4 individual dinner plates. Arrange chicken pieces over each pasta portion, and spoon sauce over chicken. Garnish each serving with chopped parsley, and serve immediately.
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