Jewel's Chicken Giardino recipe
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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
Nutrition Info
- 546.9 caloriescarbohydrate: 52.6 gcholesterol: 72.8 mgfat: 21.4 gfiber: 5.3 gprotein: 34.6 gsaturatedFat: 5 gservingSize: -sodium: 505.6 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Jewel's Chicken Giardino
Directions
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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.
Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.
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.
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.
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.
Mix pasta and sauce in with chicken and vegetables, stir until evenly combined.