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