OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)
Provided by MichaelH
Number Of Ingredients 30
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 ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and sauté until cooked through. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.
CHICKEN GIARDINO
Chicken tenders, veggies, pasta and a creamy wine sauce all sauteed and stirred together will bring a smile and these words to your lips: 'Gee, I love Chicken Giardino!'
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.
- Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.
- To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.
- Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 59.1 g, Cholesterol 121 mg, Fat 20.3 g, Fiber 7 g, Protein 38.1 g, SaturatedFat 11.3 g, Sodium 208 mg, Sugar 2 g
OLIVE GARDEN CHICKEN GIARDINO
Copycat... For veggies, Olive Garden uses whatever is in season such as diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, and asparagus.
Provided by Stephanie Z.
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Giardino sauce:
- Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
- **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
- Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
- Add the cream and stir until slightly thickened. Set aside.
- Saute the chicken pieces over medium heat. Set aside.
- In a large pot of salted water, cook pasta according to directions, until almost done.
- Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
- Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.
Nutrition Facts : Calories 610.7, Fat 13.3, SaturatedFat 7, Cholesterol 76.5, Sodium 330.2, Carbohydrate 80, Fiber 9.4, Sugar 10.6, Protein 34.7
CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)
Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 27
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.
CHICKEN CROSTINA - OLIVE GARDEN RECIPE
This is a recipe I found featured on Olive Garden's website. I made it for me and my boyfriend at the time and we both fell in love with it. He would request it all the time. It's very filling but definitely worth it! The potato "crust" on top of the chicken is what makes it! Great for a special occasion or if you want to impress someone! Make sure you read the directions before you start cooking because they are not in step by step order. They are broken down by the different elements of the dish.
Provided by inhereyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- - Mix all ingredients for potato crust in a bowl and set aside.
- - Mix 1/12 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
- - Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown. (1-2 minutes).
- - Cook pasta according to package directions. Drain and set aside.
- - Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
- - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 1323.4, Fat 63.5, SaturatedFat 28.2, Cholesterol 213, Sodium 1860.3, Carbohydrate 120.2, Fiber 6.2, Sugar 4.9, Protein 58.7
GARDEN CHICKEN PANINI
Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store. You can also cook the sandwiches on an indoor panini grill.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.
Nutrition Facts : Calories 653 calories, Fat 33g fat (17g saturated fat), Cholesterol 145mg cholesterol, Sodium 1567mg sodium, Carbohydrate 49g carbohydrate (16g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN GIARDINO
Chicken tenders, veggies, pasta and a creamy wine sauce all sauteed and stirred together will bring a smile and these words to your lips: 'Gee, I love Chicken Giardino!'
Provided by MARBALET
Categories Chicken Pasta
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.
- Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.
- To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.
- Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 59.1 g, Cholesterol 121 mg, Fat 20.3 g, Fiber 7 g, Protein 38.1 g, SaturatedFat 11.3 g, Sodium 208 mg, Sugar 2 g
GIARDINO GRINDER
Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
Provided by Allrecipes
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
- Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
- Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
- Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 97.7 g, Cholesterol 36.3 mg, Fat 17 g, Fiber 9.9 g, Protein 30.9 g, SaturatedFat 7.5 g, Sodium 1372.9 mg, Sugar 6.8 g
VELVEETA CHICKEN GIARDINO & PASTA SKILLET
A blend of vegetables and VELVEETA cheese are combined with strips of chicken and bow tie pasta in this simple but hearty skillet dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min. or until no longer pink.
- Stir in water. Bring to boil. Stir in pasta and vegetables; cover. Simmer on medium-low heat 8 to 10 min. or until pasta is tender, stirring occasionally. (Do not drain.)
- Add remaining ingredients; cook until VELVEETA is completely melted, stirring frequently.
Nutrition Facts : Calories 440, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 49 g, Fiber 4 g, Sugar 8 g, Protein 35 g
CRISPY BAKED CHICKEN WITH GIARDINIERA
Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.
Provided by France C
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g
CHICKEN GNOCCHI VERONESE (OLIVE GARDEN)
I usually hate peppers but I love this recipe so much its unbelievable. I was incredibly happy when it was posted on Olive Garden's recipe site
Provided by RussianApprentice
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Gnocchi.
- WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
- PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
- COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
- DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½" pieces. Push fork tines on each piece for the classic gnocchi appearance.
- BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
- Chicken & Sauce.
- COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
- COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
- HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
- ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
- DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
- SERVE gnocchi topped with extra Parmesan cheese.
CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN
Make and share this Chicken Vino Bianco - Tastes Just Like Olive Garden recipe from Food.com.
Provided by Cassondra Ziembo
Categories European
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet on med-high heat.
- Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
- Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
- Stir in wine and bring to a simmer.
- Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
- Serve over cooked fetticuine or liguine noodles.
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