Ingredients

Sauce:
2 ounces bacon, diced
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
3 ounces sliced mushrooms
1 8 1/2-ounce can sliced artichokes, drained
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Chicken:
6 ounces flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds skinless boneless chicken breasts, cut in 1 to 1 1/2-inch pieces
1 1/2 ounces olive oil
1 1/2 pound cooked pasta
2 ounces white wine (or chicken broth)
Fresh parsley, chopped

Directions

In a 3-quart saucepan or large pot, saute 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 about 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.

To make chicken, 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 liquid is reduced, bring to a boil on medium-high heat. Place 6 ounces of cooked pasta on each plate. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley.