Jewel's Chicken Giardino

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!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 547 Calories

Ingredients

• 2 tablespoons milk
• 2 tablespoons butter
• ½ cup water
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• ½ lemon, juiced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 cup broccoli florets
• ½ cup white wine
• ½ cup chicken broth
• 1 clove garlic
• 2 roma (plum) tomatoes, diced
• ½ cup frozen peas
• ¼ cup extra-virgin olive oil
• 1 (16 ounce) package farfalle (bow tie) pasta
• ½ red bell pepper, cut into strips
• 2 teaspoons garlic pepper seasoning
• 1 bunch fresh asparagus, cut into 1-inch pieces
• ½ cup matchstick-cut carrots
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 2 small sprigs fresh rosemary, chopped
• 1 teaspoon sea salt and ground black pepper to taste
• 1 cup spinach, cut into 1/2-inch pieces
• 1 zucchini, cut into rounds
• 1 pound yellow squash, cut into rounds

Recipe Instructions

Step 1

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 2

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 3

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

Step 4

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 5

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 6

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