Chicken Giardino recipe preparation time will be around four hours, cooking time of about 25 minutes and serves for 4 with the below ingredients.

Sauce:
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste

Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon

Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation:

1.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.

2.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.

3.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:

1.COMBINE all chicken ingredients in a mixing bowl and blend well.

2.MARINATE for 30 minutes.

3.HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.

4.SAUTE chicken strips until internal temperature reaches 165°F.

5.ADD all vegetables and sauté until cooked through.

6.ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.

7.TRANSFER to a serving platter and garnish with chopped parsley.

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