Jewel's Chicken Giardino recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 505.6 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.

  3. 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.

  4. 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.

  5. 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.

  6. Mix pasta and sauce in with chicken and vegetables, stir until evenly combined.

Recipe Yield

8 servings

Recipe Note

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!

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