0 Picture
Ingredients
- Sauce:
- 2 oz pancetta (bacon) diced
- 3 oz butter, cubed
- 1 tsp garlic, chopped
- 2 oz sun-dried tomatoes, diced
- 12 oz heavy cream
- 12 oz milk
- 1 oz cornstarch
- 2 oz grated parmesan
- 3 oz smoked gouda, chopped
- 8 1/2 oz slkced artichokes, drained
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- Chicken:
- 1 1/2 lbs skinless boneless chicken
- breasts, cut into 1-1 1/2" pieces
- 6 ox flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 oz olive oil
- 2 oz white wine
- 1 1/2 lb cooked pasta
Details
Servings 4
Preparation
Step 1
Sauce prep:
in a 3 qt sauce pan or large pot, saute pancetta (or 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 1 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.
Chicken prep:
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 (approximately 7 minutes). Using a meat thermometer, make sure the internal temperature 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, add sauce and bring to a boil on medium high heat. Place 6 ox of cooked pasta on each plate, Evenly distribute chicken and sauce over pasta.
Review this recipe