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Chicken Castellina Recipe

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This recipe for Chicken Castellina, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cassidy
Added: Saturday, April 11, 2009


1/4 cup pancetta or bacon diced
6 Tbsp. butter, cubed
1 tsp. garlic, minced
1/3 cup sundried tomatoes diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 ounce cornstarch
1/4 cup freshly grated parmesean cheese
1/2 cup smoked gouda cheese, cubed or chopped
1/2 tsp. salt
1 Tbsp. fresh rosemary, chopped
1 8.5 ounce can artichokes, drained and chopped
1/4 tsp. pepper
1/4 cup mushrooms (Optional)
1 lb. Pasta of choice cooked to package directions
(Bow Ties or spirals work really well)

1 1/2 lbs boneless, skinless chicken breasts cut in 1-1 1/2" pieces
3/4 cup flour
1/2 tsp. salt
3 Tbsp. Olive Oil
1/4 tsp pepper
1/3 cup white wine or chicken stock

Fresh chopped parsley and basil for garnish.

Saute' pancetta or bacon in large pot or sauce pan, until crisp. Reduce heat, add butter and let it melt. Add garlic and sundried tomatoes. Saute' for
1 minutes, stirring frequently. Whisk in cream, milk and cornstarch. Raise heat to Medium/high, whisk in parmesean and gouda cheeses. Once cheese melts, add salt, rosemary, artichokes, pepper and mushrooms. Stirring constantly, bring to a boil - Then remove from heat and then let it stand uncovered.
Cook and drain pasta per package directions.
Mix flour with salt and pepper, coat chicken pieces in flour mixture, shaking off excess flour.
Heat Olive Oil in large saute' pan, add chicken in a single layer and cook until golden brown on all sides (10-12 minutes or so.) Add wine to chicken in the pan (Careful - May flame up) Toss chicken in wine until evaporated. Add the cream sauce and toss to combine.
Transfer cooked drained pasta to large platter or shallow bowl and evenly pour chicken and sauce over pasta.
Garnish with combination of fresh chopped parsley and basil.

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