chicken castellina
(1 rating)
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."
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For chicken castellina
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1 1/2 lbpenne pasta (or pasta of choice), cooked according to package directions
- SAUCE
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1/4 cuppancetta (or bacon), diced
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6 Tbspunsalted butter, cubed
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1 tspgarlic, chopped
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1/4 cupsun-dried tomatoes, diced
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1 1/2 cupsheavy cream
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1 1/2 cupsmilk
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2 Tbspcornstarch
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1/4 cupgrated parmesan cheese
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1/2 cupsmoked gouda cheese, cubed
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1/4 tspsalt
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1/4 tspblack pepper
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1 Tbspfresh rosemary, chopped
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8 1/2-oz canartichokes, drained and sliced
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1/4 cupsliced button mushrooms
- CHICKEN
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1 1/2 lbskinless chicken breasts, cut into 1-inch pieces
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3/4 cupall-purpose flour
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1/2 tspsalt
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1/4 tspblack pepper
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3 Tbspolive oil
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1/4 cupwhite wine
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2 Tbspfresh parsley, chopped (for garnish)
How To Make chicken castellina
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1Pasta: Cook pasta according to package directions. Drain pasta and set aside.
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2Sauce: 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.
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3Whisk 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.
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4Chicken: Stir flour, salt and pepper in a shallow bowl until well blended. Coat chicken pieces in seasoned flour, shaking off excess flour.
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5Heat 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).
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6Add 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.
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7To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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