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Ingredients
- 2 oz Pancetta or bacon, diced
- 3 oz butter, cubed
- garlic
- 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
- 3 oz sliced mushrooms
- 8 1/2 can sliced artichokes, drained
- 1 tbsp rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- chix ingredients
- 1 1/2 lb skinless, boneless chix breasts, cut in 1 to 1 1/2 in pieces
- 6 oz flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 oz olive oil
- 2 oz white wine
- 1 1/2 lb pasta=cooked
- fresh parsley, chopped
Details
Servings 4
Preparation
Step 1
Sauce preparation
Saute pancetta over med-high heat until crisp
Lower heat, add butter and melt
Add garlic and sun-dried tomatoes
Saute for approx. 1 min stirring frequently (do not brown)
Whisk in cream, milk and cornstarch. Raise heat to med-high,
Whisk in parmesan and gouda
Once cheese melts, add remaining ingredients and bring to 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 oil in large saute pan
Add cicken in single layer and cook until golden brown on both sides(it should take approx. 7 min)Using a meat thermometer make sure internal temp of thickest piece of chicken reaches 165 degrees
Begin pasta in a separate pot
Add wine to chicken in pan. Toss gently until wine is evaporated
Once reduced, add sauce and bring to boil on med-high heat.
Place 6 0z cooked pasta on each plate.
Evenly distribute chicken and sauce over pasta.
Garnish with parsley.
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