Ingredients
-
-
1
-
1/4
-
1/2
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1
-
1
-
-
-
2
-
1/4
Directions
Olive Garden Chicken Giardino, My favorite entree from the Olive Garden They took it off their menu and I was so disappointed – until I found it on their website!, I made this yesterday it came out so good I substituted the farfalla for pappardelle pasta!, This is amazing!! I substituted water for the wine and made sure to use kosher salt on the huge pile of veggies I could eat this every week It is absolutely delicious and worth every minute of prep time!!
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Steps
|
1
Done
|
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
Done
|
Combine Chicken Broth, Water, Wine, Milk, and Lemon Juice in a Mixing Bowl. |
|
3
Done
|
Add Cornstarch and Whisk Until Cornstarch Has Dissolved and There Are No Lumps. |
|
4
Done
|
Add Liquid Mixture to Sauce Pan. |
|
5
Done
|
Whisk All Ingredients Together and Bring to a Boil. |
|
6
Done
|
Season With Salt and Pepper to Taste, Then Remove from Heat. |
|
7
Done
|
Chicken & Vegetables Preparation: |
|
8
Done
|
Cut Chicken Into Strips Width-Wise. |
|
9
Done
|
Combine All Chicken Ingredients in a Mixing Bowl and Blend Well. |
|
10
Done
|
Marinate For 30 Minutes. |
|
11
Done
|
Heat a Saute Pan Over Medium High Heat. |
|
12
Done
|
Add Cup Extra Virgin Olive Oil. |
|
13
Done
|
Saute Chicken Strips Until Internal Temperature Reaches 165f. |
|
14
Done
|
Add All Vegetables and Saute Until Cooked Through. |
|
15
Done
|
Add Cooked, Drained Pasta and Sauce to Saute Pan. |
