The Olive Garden Chicken Castellina Recipes

THE OLIVE GARDEN - CHICKEN CASTELLINA

The Olive Garden - Chicken Castellina image

This is no Knock off Recipe, This is directly from The Olive Garden Website" www.theolivegarden.com. Enjoy!

Provided by Starfire aka Wendy

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup pancetta (Sauce) or 1/4 cup bacon, diced (Sauce)
6 tablespoons butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomato, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 ounce cornstarch
1/4 cup parmesan cheese, grated
1/2 cup smoked gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
8 1/2 ounces sliced artichokes, drained
1/4 teaspoon pepper
1/4 cup mushroom, sliced
1 1/2 lbs pasta, of choice cooked according to package directions
chicken
1 1/2 lbs skinless chicken breasts, cut in 1 - 1 1/2 pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup white wine
fresh parsley, chopped (for garnish)

Steps:

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.

Nutrition Facts : Calories 1673.1, Fat 74.6, SaturatedFat 39.7, Cholesterol 301.5, Sodium 1098.6, Carbohydrate 168.6, Fiber 10.1, Sugar 5.1, Protein 77.8

CHICKEN CASTELLINA (OLIVE GARDEN COPYCAT)

Chicken Castellina (Olive Garden Copycat) image

Make and share this Chicken Castellina (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup pancetta or 1/4 cup bacon, diced
6 tablespoons butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomato, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 ounce cornstarch
1/4 cup parmesan cheese, grated
1/2 cup smoked gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
8 1/2 ounces mushrooms, diced
1 1/2 lbs pasta, of choice cooked according to package directions
1 1/2 lbs boneless skinless chicken breasts, cut in 1 1/2 inch pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup white wine
fresh parsley, chopped (for garnish)

Steps:

SAUCE:.
SAUTE pancetta (or bacon) in a 3-quart 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. 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 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 saute 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 the 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.

Nutrition Facts : Calories 1662.7, Fat 77, SaturatedFat 40.1, Cholesterol 311.4, Sodium 1161.9, Carbohydrate 164, Fiber 7.3, Sugar 7.7, Protein 74.2

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