Olive Garden Chicken Giardino

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 teaspoon dried thyme
• 1/2 teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic pepper seasoning
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1/4 cup water
• 1/4 cup wine
• 1 tablespoon milk
• 1 teaspoon lemon juice
• salt and pepper
• 2 lbs boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 2 small rosemary sprigs
• 1 garlic, finely minced
• 1/2 lemon, juice of
• 1/4 cup extra virgin olive oil
• 1/2 bunch asparagus, fresh (remove bottom inch of stem,cut remainder into 1-inch pieces)
• 1 zucchini, julienne cut
• 1 summer squash, julienne cut
• 2 roma tomatoes, cut into 1/2-inch pieces
• 1/2 red bell pepper, julienne cut
• 1 cup broccoli floret, blanched
• 1/2 cup frozen peas
• 1 cup spinach, cut into 1/2-inch pieces
• 1/2 cup carrot, julienne cut
• 1 lb farfalle pasta (bow ties)

Recipe

• 1 melt butter in a sauce pan over medium heat. stir in thyme, garlic, pepper and rosemary. whisk to thoroughly blend and cook for 1 minute.
• 2 combine chicken broth, water, wine, milk, and lemon juice in a mixing bowl.
• 3 add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• 4 add liquid mixture to sauce pan.
• 5 whisk all ingredients together and bring to a boil.
• 6 season with salt and pepper to taste, then remove from heat.
• 7 chicken & vegetables preparation:.
• 8 cut chicken into strips width-wise.
• 9 combine all chicken ingredients in a mixing bowl and blend well.
• 10 marinate for 30 minutes.
• 11 heat a saute pan over medium high heat.
• 12 add ¼ cup extra virgin olive oil.
• 13 saute chicken strips until internal temperature reaches 165°f.
• 14 add all vegetables and saute until cooked through.
• 15 add cooked, drained pasta and sauce to saute pan.
• 16 stir until pasta is thoroughly coated with sauce.
• 17 transfer to a serving platter and garnish with chopped parsley.