olive garden's chicken giardino
sauce:
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
chicken:
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
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, 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
chicken:
combine all chicken ingredients in a mixing bowl and blend well.
marinate for 30 minutes
sauce:
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
| ||||||||||||||||||||||||||||||||||||||||
No comments:
Post a Comment