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Jewel’s Chicken Giardino Recipe

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Jewel’s Chicken Giardino Recipe




    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
  • Methods :

  • Step 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.

  • Step 2

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 6

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

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