1. SAUCE: 2. In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark). 3. Lower heat, add butter and melt. 4. Add garlic and sun-dried tomatoes. 5. Sauté for approximately one minute stirring frequently (do not brown). 6. Whisk in cream, milk and cornstarch. Raise heat to medium/high. 7. Whisk in Parmesan and Gouda. 8. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously. 9. Remove from heat and let stand uncovered. 10. CHICKEN & PASTA PREPARATION: 11. Mix flour with salt and pepper. 12. Coat chicken in seasoned flour, shake off excess flour. 13. Heat olive oil in large sauté pan. 14. 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. 15. Begin pasta in a separate pot according to package directions. 16. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. 17. Once reduced, add sauce and bring to a boil on medium/high heat. 18. Place 6 oz of cooked pasta on each plate. 19. Evenly distribute chicken and sauce over pasta. 20. Garnish with chopped parsley. ---------------------------------------------------------------------------
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