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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Chicken Castellina



CHICKEN CASTELLINA 
Olive Garden Recipe

Serves 4

Sauce:
1/4 cup pancetta (or bacon), diced
6 tablespoons butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 tablespoon cornstarch
1/4 cup Parmesan cheese, grated
1/2 cup smoked Gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
1 (8 1/2 oz) can sliced artichokes, drained
1/4 teaspoon 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 ½” pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
1/4 cup white wine
fresh parsley, chopped (for garnish)

Sauce: Saute 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. Saute 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 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 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.

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