My favorite entree from the Olive Garden. They took it off their menu and I was so disappointed - until I found it on their website!
Provided by Sweet Diva MJ
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- 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:.
- Cut chicken into strips width-wise.
- 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 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.
Nutrition Facts : Calories 1060.4, Fat 38.5, SaturatedFat 7.4, Cholesterol 153.4, Sodium 403.9, Carbohydrate 105.8, Fiber 8.3, Sugar 9.7, Protein 69.3
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