Chicken Castellina

1. Saute chicken tenderloins in butter/olive oil with a few fresh springs of rosemary. 
(Or coat the chicken in a mixture of seasoned breadcrumbs with dried rosemary). 
Set aside.

2. In same pan, saute mushrooms (white or portabella?), 
oil-marinated artichoke hearts (from a jar-drained), 
and chopped panchetta. 

3. Toss penne pasta, smoke cheese/dried tomato sauce (below) 
and mushroom/artichoke mixture. 
Top with chicken and add fresh sprig of rosemary for a final touch. 

SMOKED CHEESE SAUCE variations: For these sauces. 
I'm guessing you can find the "smoked" version of the cheese,
otherwise just use as is...then just add chopped sun-dried tomatos 
at the end after the sauce reaches a smooth consistency.


1/4 cup flour
2 cups milk
1 cup Asiago cheese -- shredded 

Place flour in a medium, heavy saucepan; gradually add milk,
stirring with a whisk until blended. Place over medium heat; 
cook until thick 8 minutes), stirring constantly. Remove from 
heat; add cheese, stirring until melted.