Chicken Giardino

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Chicken Giardino

Post  justmecookin on Wed Sep 07, 2011 9:31 am

Chicken Giardino

1 tablespoon butter
1/4 teaspoon dry thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
Salt and pepper to taste

2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2 strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon

1/4 cup extra-virgin olive oil
1 1/2 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 1/2” pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2” pieces
1/2 cup carrots, julienne cut

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

Sauce: 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.

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.

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: Combine all chicken ingredients in a mixing bowl and blend well. Marinate for 30 minutes. Heat a saute pan over medium high heat. Add 1/4 cup extra virgin olive oil.

Saute chicken strips until internal temperature reaches 165°. Add all vegetables and sauté until cooked through. Add cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. Transfer to a serving platter and garnish with chopped parsley. Serves 4

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