CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

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.