OLIVE GARDEN CHICKEN GIARDINO RECIPES

Name: Chicken Giardino (Olive Garden Copycat)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 serving(s)
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)

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CHICKEN GIARDINO (OLIVE GARDEN COPYCAT) RECIPE - FOOD.COM

Chicken Giardino (Olive Garden Copycat) Recipe - Food.com image

Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 1 hours

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 27

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)

Steps:

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

Nutrition Facts : Calories 911.5, FatContent 24.8, SaturatedFatContent 5.5, CholesterolContent 153.4, SodiumContent 393.3, CarbohydrateContent 99.6, FiberContent 7.3, SugarContent 9.2, ProteinContent 67.5

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