Best Chicken Giardino Olive Garden Copycat Recipes

Olive Garden's Chicken Giardino Recipe - (4.1/5) image

Provided by MichaelH

Number Of Ingredients 30

Sauce:
1 Tbsp butter
1/4 tsp dry thyme
1/2 tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2" strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon
Vegetables:
1/4 cup extra-virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2" pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2" pieces
1/2 cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Steps:

Sauce Preparation: 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. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps . ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat. Chicken & Vegetables Preparation: COMBINE all chicken ingredients in a mixing bowl and blend well. MARINATE for 30 minutes HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and sauté until cooked through. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.

Olive Garden Chicken Giardino image

Provided by Stephanie Z.

Time 35m

Yield 6 serving(s)

Number Of Ingredients 22

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 white 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

Steps:

Giardino sauce:
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.
**Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
Add the cream and stir until slightly thickened. Set aside.
Saute the chicken pieces over medium heat. Set aside.
In a large pot of salted water, cook pasta according to directions, until almost done.
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.
Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

Nutrition Facts : Calories 610.7, Fat 13.3, SaturatedFat 7, Cholesterol 76.5, Sodium 330.2, Carbohydrate 80, Fiber 9.4, Sugar 10.6, Protein 34.7

Chicken Giardino (Olive Garden Copycat) image

Provided by ElizabethKnicely

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 27

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 white wine
1 tablespoon milk
1 teaspoon lemon juice
salt, to taste
pepper, to taste
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
2 small rosemary sprigs
1 garlic clove, finely chopped
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (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, cooked according to package directions (bow ties)

Steps:

SAUCE PREPARATION:.
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.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
CHICKEN & VEGETABLES PREPARATION:.
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and saute until cooked through.
ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.

Copycat Olive Garden Chicken Vino Bianco image

Provided by Lennie

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomato
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

Heat oil in non-stick skillet over medium-high heat.
Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
Stir in wine and bring to simmer.
Stir in tomatoes and return to a simmer.
Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
Finish sauce with cream and parsley.
Serve warm over pasta of your choice.