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Chicken Giardino (Olive Garden Copycat)

Chicken Giardino (Olive Garden Copycat) Recipe

Olive Garden's Chicken Giardino
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Prep Time 1 hr
Cook Time 25 mins
Course Main Course
Cuisine Italian
Calories 911.5 kcal

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)

Instructions
 

  • 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.

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Nutrition

Serving: 642gCalories: 911.5kcalCarbohydrates: 99.6gProtein: 67.5gFat: 24.8gSaturated Fat: 5.5gCholesterol: 153.4mgSodium: 393.3mgFiber: 7.3gSugar: 9.2g
Keyword < 4 Hours, Easy, Shells, Stove Top, Vegetable, Weeknight
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