Chicken Giardino (Olive Garden Copycat)

Olive Garden's Chicken Giardino

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• SAUCE

• 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

• CHICKEN

• 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

• VEGETABLES

• 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.