Chicken Giardino (Olive Garden Copycat) |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Olive Garden's Chicken Giardino 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, to taste |
pepper, to taste |
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips |
2 small rosemary sprigs |
1 garlic clove, finely chopped |
1/2 lemon, juice of |
1/4 cup extra virgin olive oil |
1/2 bunch fresh asparagus (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, cooked according to package directions (bow ties) |
Directions:
1. SAUCE PREPARATION:.
2. 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.
3. 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.
4. 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.
5. CHICKEN & VEGETABLES PREPARATION:.
6. COMBINE all chicken ingredients in a mixing bowl and blend well.
7. MARINATE for 30 minutes.
8. HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
9. SAUTE chicken strips until internal temperature reaches 165°F.
10. ADD all vegetables and saute until cooked through.
11. ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
12. TRANSFER to a serving platter and garnish with chopped parsley.
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