Chicken Castellina
Ingredients:
2 grilled Chicken Breasts, chopped into bite-size pieces
5 oz Pancetta, diced
1 cup prepared Artichokes, chopped
3 Tbsp Capers, drained
3 cloves Garlic, minced
1 cup Sun-dried Tomatoes, diced
2 cups Alfredo Sauce
2 cups Penne pasta
Water for the Pasta
2 grilled Chicken Breasts, chopped into bite-size pieces
5 oz Pancetta, diced
1 cup prepared Artichokes, chopped
3 Tbsp Capers, drained
3 cloves Garlic, minced
1 cup Sun-dried Tomatoes, diced
2 cups Alfredo Sauce
2 cups Penne pasta
Water for the Pasta
Directions:
- In a Sauce pan, brown the Pancetta.
- Add the Capers, Sun-Dried Tomatoes, Grilled Chicken, and Artichokes.
- Saute for 3 minutes, tossing occasionally.
- Pour the Alfredo Sauce in.
- Reduce heat and simmer for 10 mins, stirring to prevent burning.
- In a second pan, fill with water and heat for Pasta.
- When boiling, add the pasta with a dash of salt, and strain when pasta is al dente.
- When pasta is finished, plate and pour the Sauce over it and serve.
NOTES: You can find this dish in most Olive Gardens, but I’ve added a twist with my Alfredo sauce and the addition of Capers.
