Chicken Castellina - cooking recipe

Ingredients

Sauce Ingredients
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
Chicken Ingredients
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

Preparation

SAUCE:
In a 3-qt sauce pan or large pot, saute 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.
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.
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 saute 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.