OLIVE GARDEN CHICKEN GIARDINO

Olive Garden Chicken Giardino image

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

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

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 and pepper
2 lbs boneless skinless chicken breasts
1/4 cup extra virgin olive oil
2 small rosemary sprigs
1 garlic, finely minced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch asparagus, fresh (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 (bow ties)

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