JEWEL'S CHICKEN GIARDINO

Jewel's Chicken Giardino image

In Italian, giardino means garden. This Italian-inspired dish is loaded with fresh garden veggies and tossed in a delicious white wine and herb sauce. It's light and satisfying, and it tastes just like a meal that used to be served at a popular restaurant chain. This feeds a crowd too!

Provided by RainbowJewels

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 8

Number Of Ingredients 27

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Ingredients

2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
¼ cup extra-virgin olive oil
½ lemon, juiced
2 small sprigs fresh rosemary, chopped
1 clove garlic
2 tablespoons butter
2 teaspoons garlic pepper seasoning
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ cup chicken broth
½ cup water
½ cup white wine
2 tablespoons milk
2 teaspoons lemon juice
2 tablespoons cornstarch
1 teaspoon sea salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 bunch fresh asparagus, cut into 1-inch pieces
2 Roma (plum) tomatoes, diced
1 cup broccoli florets
1 cup spinach, cut into 1/2-inch pieces
1 zucchini, cut into rounds
1 pound yellow squash, cut into rounds
½ red bell pepper, cut into strips
½ cup frozen peas
½ cup matchstick-cut carrots
1 (16 ounce) package farfalle (bow tie) pasta

Steps:

Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicken in refrigerator, at least 30 minutes.
Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.
Whisk chicken broth, water, wine, milk, and 4 teaspoons lemon juice together in a bowl. Add cornstarch and whisk until lumps have dissolved; pour into butter mixture. Whisk sauce and bring to a boil; season with salt and pepper and remove saucepan from heat.
Heat a large skillet over medium-high heat; add 1/4 cup olive oil. Remove chicken from marinade, discarding the marinade. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 8 minutes. Add asparagus, tomatoes, broccoli, spinach, zucchini, yellow squash, red bell pepper, peas, and carrots to chicken; cook and stir until vegetables are tender, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Mix pasta and sauce in with chicken and vegetables; stir until evenly combined.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 52.6 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 5.3 g, Protein 34.6 g, SaturatedFat 5 g, Sodium 505.6 mg, Sugar 6.8 g