2 oz. Pancetta (or 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
3 oz. Mushrooms, sliced
8 1/2 oz. Can sliced artichokes, drained
1 Tbsp. Fresh rosemary, chopped
1/2 tsp. Salt
1/4 tsp. Pepper
1 1/2 lbs. Skinless boneless chicken breasts, cut in 1 to 1-1/2-inch 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 lbs. Cooked pasta
Fresh parsley, chopped
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
Remove from heat and let stand uncovered.
Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off
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°
Begin pasta in a separate pot according to package
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.