Chicken Giardino
Prep Time:
1 hour
Cook Time:
25 minutes
Serving Size:

Ingredients

Sauce:

1 Tbsp butter

¼ tsp dry thyme

½ tsp fresh rosemary, finely chopped

1 tsp garlic pepper

1 Tbsp cornstarch

¼ cup chicken broth

¼ cup water

¼ 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 ½” strips

¼ cup extra-virgin olive oil

2 small rosemary sprigs

1 clove garlic, finely minced

Juice of ½ lemon

Vegetables:

¼ cup extra-virgin olive oil

½ 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 ½” pieces

½ red bell pepper, julienne cut

1 cup broccoli florets, blanched

½ cup frozen peas

1 cup spinach, cut into ½” pieces

½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Ingredients

Sauce:

2 Tbsp butter

½ tsp dry thyme

1 tsp fresh rosemary, finely chopped

2 tsp garlic pepper

2 Tbsp cornstarch

½ cup chicken broth

½ cup water

½ cup white wine

2 Tbsp milk

2 tsp lemon juice

Salt and pepper to taste

Chicken:

4 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

½ cup extra-virgin olive oil

3 small rosemary sprigs

2 clove garlic, finely minced

Juice of 1 lemon

Vegetables:

½ cup extra virgin olive oil

1 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

2 zucchini, julienne cut

2 yellow summer squash, julienne cut

4 roma tomatoes, cut into ½” pieces

1 red bell pepper, julienne cut

2 cup broccoli florets, blanched

1 cup frozen peas

2 cup spinach, cut into ½” pieces

1 cup carrots, julienne cut

1 ½ lbs farfalle pasta (bow ties), cooked according to package directions

Ingredients

Sauce:

3 Tbsp butter

¾ tsp dry thyme

1 ½ tsp fresh rosemary, finely chopped

1 Tbsp garlic pepper

3 Tbsp cornstarch

¾ cup chicken broth

¾ cup water

¾ cup white wine

3 Tbsp milk

1 Tbsp lemon juice

Salt and pepper to taste

Chicken:

6 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

¾ cup extra-virgin olive oil

6 small rosemary sprigs

3 clove garlic, finely minced

Juice of 1 ½ lemons

Vegetables:

¾ cup extra virgin olive oil

1 ½ bunches fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

3 small zucchini, julienne cut

3 small yellow summer squash, julienne cut

6 roma tomatoes, cut into ½” pieces

1 ½ red bell pepper, julienne cut

3 cups broccoli florets, blanched

1 ½ cups frozen peas

3 cups spinach, cut into ½” pieces

1 ½ cups carrots, julienne cut

2 lbs farfalle pasta (bow ties), cooked according to package directions

Procedures


Sauce Preparation:
  1. 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.
  2. 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.
  3. 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:
  1. COMBINE all chicken ingredients in a mixing bowl and blend well.
  2. MARINATE for 30 minutes.
  3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
  4. SAUTE chicken strips until internal temperature reaches 165°F.
  5. ADD all vegetables and sauté until cooked through.
  6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
  7. TRANSFER to a serving platter and garnish with chopped parsley.