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Olive Garden Chicken Castellina

Author/Submitted by:
Servings: 4
Categories: Cheese / Chicken / Pasta


---Chicken Ingredients---
1 1/2  pounds  skinless boneless chicken breasts, cut in 1 to 1.5-inch pieces
6  ounces  flour
1/4  teaspoon  salt
1/4  teaspoon  pepper
1 1/2  ounces  olive oil
2  ounces  white wine
1 1/2  pounds  cooked pasta
    fresh parsley, chopped

---Castellina Sauce Ingredients---
2  ounces  bacon, diced
3  ounces  butter, cubed
1  teaspoon  garlic, chopped
2  ounces  sun-dried tomatoes, diced
12  ounces  heavy cream
12  ounces  milk
1  ounce  cornstarch
2  ounces  grated parmesan cheese
3  ounces  smoked gouda cheese, chopped
3  ounces  mushrooms, sliced
8 1/2  ounces  artichokes, drained, sliced
1  tablespoon  fresh rosemary, chopped
1/2  teaspoon  salt
1/4  teaspoon  pepper

1. Preparation for Castellina Sauce: In a 3-qt sauce pan or large pot, saute bacon over medium/high heat until crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and sun-dried tomatoes. Saute for approximately one minute stirring frequently (do not brown). Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously Remove from heat and let stand uncovered.

2. Preparation for Chicken: Mix flour with salt and pepper. Coat chicken in seasoned flour; shake off excess flour. Heat olive oil in large saute pan. 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 emperature of the thickest piece of chicken reaches 165 degrees. Begin pasta in a separate pot according to package directions. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Once reduced, bring to a boil on medium/high heat. Place 6 oz of cooked pasta on each plate. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley.

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