Tuscan Chicken—ha! What a name. Truth be told, this dish doesn’t even have an official name. I just make it, serve it and listen to my husband and children give their official seal of approval (thumbs up); then I eat it myself. For some strange reason, when I post a recipe, I feel like it's official and needs a name.
I made this last week and had it staged up so pretty for a picture. Well, as pretty as I can stage things up. When I turned on my camera, the battery was dead! I hurriedly grabbed my husband's SLR camera, everything looked great through the viewfinder, but for some some strange reason (that camera hates me) the picture wouldn't snap. This picture is a recreation the next day when my battery was fully charged. I nuked a plate up in the microwave.
Heat 2 tablespoons of extra virgin olive oil over medium-high heat in a large high-sided skillet.
Slice three boneless, skinless chicken breasts into hearty chunks. Season chicken with salt and pepper. Place 1 cup of flour into a shallow dish. Dredge the chicken through the flour and sear on each side in preheated skillet. You will have to do this in batches. Set the seared chicken aside.
Add 3 slices of chopped pancetta (or bacon) to the pan and saute until crisp and golden brown.
While pancetta is browning, cook 3/4 lb. of pasta to al-dente.
Remove pancetta from pan and add 1/4 cup of chopped shallots to pan and saute for about 2 minutes. Carefully add 1/2 cup of white wine to pan and cook 1 minute. Reduce heat to medium, add 4 tablespoons of butter and allow it to melt. Add 2 cloves of minced garlic and about 4 ounces sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
Whisk in 1-1/2 cups of heavy cream and 1/2 milk. Once thoroughly combined, whisk in 1/2 cup of grated Parmesan and 1/2 of grated Gouda cheese. Once cheese melts, add 1/4 teaspoon of salt, 1/4 teaspoon black pepper, 1 teaspoon chopped fresh rosemary. Bring to a low bubble and add chicken pack to the pan and allow to simmer for about 15 minutes.
Add cooked and drained pasta to chicken and sauce and toss until sauce coats pasta.
Served garnished with pancetta and chopped chives.