Jewel's Chicken Giardino

Name: Jewel's Chicken Giardino recipe
Prep time: 20 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Global
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

by Aubrey Robertson 1 year ago

4.1 (9)

30 minutes

546.9 kcal

52.6 g carbs

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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. 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.