Best The Olive Garden Chicken Castellina Recipes

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CHICKEN CASTELLINA RECIPE - (4.6/5)



Chicken Castellina Recipe - (4.6/5) image

Provided by DOMESTICDIVA

Number Of Ingredients 28

Serving Size:
Prep Time:25 minutes
Cook Time:25 minutes
Ingredients
Sauce
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 oz cornstarch
1/4 cup Parmesan cheese, grated
1/2 cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
1/4 cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions
Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2" pieces
3/4 cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
1/4 cup white wine
Fresh parsley, chopped (for garnish)

Steps:

  • Procedures Sauce SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté 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 cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. REMOVE from heat and let stand uncovered. Chicken MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. GARNISH with chopped parsley and serve.

CHICKEN CASTELLINA



Chicken Castellina image

Make and share this Chicken Castellina recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

2 ounces pancetta, diced or 2 ounces bacon
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
1 tablespoon fresh rosemary, chopped
1/4 teaspoon salt
8 1/2 ounces artichokes, drained and sliced
1/4 teaspoon pepper
3 ounces mushrooms, sliced
6 ounces flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts, cut in 1 to 1-1/2-inch pieces
1 1/2 ounces olive oil
1 1/2 lbs cooked pasta
2 ounces white wine
fresh parsley, chopped

Steps:

  • SAUCE:.
  • In a 3-qt sauce pan or large pot, sauté 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.
  • Sauté 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.
  • CHICKEN & PASTA PREPARATION:.
  • Mix flour with salt and pepper.
  • Coat chicken in seasoned flour, shake off excess flour.
  • Heat olive oil in large sauté 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 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 oz of cooked pasta on each plate.
  • Evenly distribute chicken and sauce over pasta.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 1430, Fat 80.9, SaturatedFat 42.6, Cholesterol 326.7, Sodium 1616.1, Carbohydrate 110.3, Fiber 14.8, Sugar 7.4, Protein 65.6

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