OLIVE GARDEN CHICKEN GIARDINO

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