Olive Garden Chicken Giardino

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon garlic, crushed
• 1 tablespoon thyme
• 1 1/2 cups chablis
• crushed red pepper flakes
• 1 tablespoon lemon juice
• 1 cup water
• 2 tablespoons sauce mix
• 1/2 cup cream
• salt and pepper
• 16 ounces chicken tenderloins, each cut into thirds (about 4)
• 1 small onion, chopped
• 1 red pepper, chopped
• 1 carrot, chopped
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 head broccoli, pulled apart into smaller pieces
• 6 ounces baby spinach
• 1/2 cup peas
• 16 ounces canned diced tomatoes
• 1/2 cup asparagus, heads
• 1 lb farfalle pasta

Recipe

• 1 giardino sauce:
• 2 heat butter in pan and add garlic (low heat), add thyme, chablis, crushed pepper, and lemon juice. cook for a few minutes over medium heat.
• 3 **make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• 4 add water. mix sauce mix with some cream so it's not lumpy and add to pan.
• 5 add the cream and stir until slightly thickened. set aside.
• 6 saute the chicken pieces over medium heat. set aside.
• 7 in a large pot of salted water, cook pasta according to directions, until almost done.
• 8 meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• 9 add cooked farfalle pasta to pan and add sauce and chicken. cook until heated through and thickened.