OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)

Olive Garden's Chicken Giardino Recipe - (4.1/5) image

Provided by MichaelH

Number Of Ingredients 30

Sauce:
1 Tbsp butter
1/4 tsp dry thyme
1/2 tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2" strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon
Vegetables:
1/4 cup extra-virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2" pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2" pieces
1/2 cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

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 ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and sauté until cooked through. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.