Jewel's Chicken Giardino

Ingredients

• Servings: 8
• chicken:
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 2 small sprigs fresh rosemary, chopped
• 1 clove garlic
• sauce:
• 2 tablespoons butter
• 2 teaspoons garlic pepper seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup chicken broth
• 1/2 cup water
• 1/2 cup wine
• 2 tablespoons milk
• 2 teaspoons lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon sea salt and ground black pepper to taste
• vegetables:
• 1/4 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
• 1/2 red bell pepper, cut into strips
• 1/2 cup frozen peas
• 1/2 cup matchstick-cut carrots
• 1 (16 ounce) package farfalle (bow tie) pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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.