olive garden's chicken giardino

olive garden's chicken giardino

1 tbsp butter
1/4 tsp thyme
1/2 tsp rosemary
1 tsp garlic pepper
1 tbsp cornstarch
1/4 cup reduced sodium chicken broth
1/4 cup water
1/4 cup white wine
1 tbsp milk (i used skim)
1 tsp lemon juice
s&p to taste

2 lbs boneless, skinless chicken breasts, sliced width wise into 1/2" strips
1/4 cup extra virgin olive oil
1 tsp rosemary
2 cloves garlic, minced
juice 1/2 lemon

1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces)
1 zucchini, julinne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2" pieces
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 pasts (bow ties), cooked according to package directions

combine all chicken ingredients in a mixing bowl and blend well.
marinate for 30 minutes

melt butter in a sauce pan over medium heat.  stir in thyme, garlic pepper & rosemary.  whisk to thoroughly blend & cook for 1 minute.

combine chicken broth, water, wine, milk & lemon juice in a small mixing bowl.  add cornstarch & whisk until cornstarch has dissolved & there are no lumps

add liquid mixture to sauce pan.  whisk all ingredients together & bring to a boil.  season with salt & pepper to taste then remove from heat.

chicken & vegetables:
heat a large skillet over medium-high heat.  add 1/4 cup extra virgin olive oil.  saute the chicken strips until internal temperature reaches 165 degrees.  add all vegetables & saute until cooked through. add cooked, drained pasta & sauce to pan. stir until pasta is thoroughly coated with sauce.  

top with parsley and/or parmesan cheese.

serves 6

Nutrition Facts
olive garden recipe
chicken giardino
Serving Size: 1 serving
Amount Per Serving
Total Fat15.2g
      Saturated Fat2.5g
      Trans Fat0g
      Dietary Fiber6.3g
Vitamin A 83%Vitamin C 101%
Calcium    5%Iron 20%

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