Jewels Chicken Giardino Food

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JEWEL'S CHICKEN GIARDINO



Jewel's Chicken Giardino image

In Italian, giardino means garden. This Italian-inspired dish is loaded with fresh garden veggies and tossed in a delicious white wine and herb sauce. It's light and satisfying, and it tastes just like a meal that used to be served at a popular restaurant chain. This feeds a crowd too!

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 27

2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
¼ cup extra-virgin olive oil
½ lemon, juiced
2 small sprigs fresh rosemary, chopped
1 clove garlic
2 tablespoons butter
2 teaspoons garlic pepper seasoning
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ cup chicken broth
½ cup water
½ cup white wine
2 tablespoons milk
2 teaspoons lemon juice
2 tablespoons cornstarch
1 teaspoon sea salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 bunch fresh asparagus, cut into 1-inch pieces
2 Roma (plum) tomatoes, diced
1 cup broccoli florets
1 cup spinach, cut into 1/2-inch pieces
1 zucchini, cut into rounds
1 pound yellow squash, cut into rounds
½ red bell pepper, cut into strips
½ cup frozen peas
½ cup matchstick-cut carrots
1 (16 ounce) package farfalle (bow tie) pasta

Steps:

  • Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicken in refrigerator, at least 30 minutes.
  • Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.
  • Whisk chicken broth, water, wine, milk, and 4 teaspoons lemon juice together in a bowl. Add cornstarch and whisk until lumps have dissolved; pour into butter mixture. Whisk sauce and bring to a boil; season with salt and pepper and remove saucepan from heat.
  • Heat a large skillet over medium-high heat; add 1/4 cup olive oil. Remove chicken from marinade, discarding the marinade. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 8 minutes. Add asparagus, tomatoes, broccoli, spinach, zucchini, yellow squash, red bell pepper, peas, and carrots to chicken; cook and stir until vegetables are tender, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Mix pasta and sauce in with chicken and vegetables; stir until evenly combined.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 52.6 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 5.3 g, Protein 34.6 g, SaturatedFat 5 g, Sodium 505.6 mg, Sugar 6.8 g

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)



Chicken Giardino (Olive Garden Copycat) image

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

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.

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