Jewel's Chicken Giardino

Jewel's Chicken Giardino

by Aubrey Robertson 1 year ago
4.1 (9)
30 minutes
546.9 kcal
52.6 g carbs
Description

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!

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
Directions
  1. 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. 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. 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. 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. 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. 6. Mix pasta and sauce in with chicken and vegetables; stir until evenly combined.
Nutrition Facts
serving: 8 servings
calories: 546.9 kcal
carbohydrates: 52.6 g
protein: 34.6 g
saturated fat: 5 g
cholesterol: 72.8 mg
sodium: 505.6 mg
fiber: 5.3 g
sugar: 6.8 g