Olive Garden Chicken Giardino

Mark said one of his favorite dishes at Olive Garden is Chicken Giardino. I typed in "chicken giardino" into Google, and a recipe on the Olive Garden website came up!

http://www.olivegarden.com/recipe/chicken-giardino/man-imp-reci-prd-104 

I added some changes and suggestions to the recipe. I made half of the recipe so I wouldn't have too many left overs. I kept the same amounts for the sauce ingredients. I would recommend at least doubling the sauce.

Ingredients: 
Sauce: 
1 Tbsp butter
1/4 tsp dry thyme (I didn't use this)
1/2 tsp fresh rosemary, finely chopped ( I didn't use this)
1 tsp garlic pepper ( I just combined some garlic powder, crushed black pepper and some salt)
1Tbsp cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 Tbsp milk
1 tsp lemon juice
salt and pepper to taste

Chicken: 
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2" strips ( I just sliced them into small pieces)
1/4 cup extra-virgin olive oil
2 small rosemary springs ( I didn't use these)
1 clove garlic, finely minced
juice of 1/2 lemon

Vegetables:
1/4 cup extra-virgin olive oil
1/2 bunch fresh asparagus, remove bottom inch of stem; cut remained into 1" pieces ( I used frozen asparagus)
2 roma tomatoes, cut into 1/2" pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched ( I used frozen broccoli and I didn't blanch them.
1/2 cup frozen peas
1/2 cup carrots, julienne cut ( I just cut them into small pieces)

1 lb farfalle pasta (bow ties), cooked according to the package directions
chopped parsley ( for a garnish)

The recipe also suggests you add these vegetables, but I didn't use them b/c I didn't have them on hand:
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
1 cup spinach, cut into 1/2" pieces

Directions:
Chicken Preparation
1. Combine all of the chicken ingredients into a ziplock bag, close, and shake. Marinate the bagged chicken in the refrigerator for 30 minutes.

 Sauce Preparation
1. Combine chicken broth, water, wine, milk and lemon juice into a small mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
2. Melt butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to blend and cook for about 1 minute.
3. Add the liquid mixture to the sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from the heat.

Chicken and Vegetable Preparation

1. Heat a saute pan over medium high heat. Add 1/4 cup extra virgin olive oil.
2. Saute chicken strips until heated until cooked through.
3. Add all vegetables and sauté until cooked through.
4. Add cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
5. Transfer to a serving platter and garnish with chopped parsley.




Comments

Post a Comment

Popular posts from this blog

Aunt Joy's Cheesy Potatoes

Now don't get me wrong, I LOVE mashed potatoes, especially made by my dad,  but this Thanksgiving I wanted to try something different. I remembered that my husband's aunt made these really, well, cheesy potatoes. Potatoes, cheese, bacon= mmmmmmmm!!!! Ingredients  12 medium sized potatoes 10-12oz Velveeta cheese 6 oz cheddar cheese 1 lb cooked bacon ( I know. Try not to eat it before you put it with the potatoes.) 1 1/4 cup Helman's Real Mayo 1/2 cup Miracle Whip (regular) Salt Pepper  onion salt Directions 1. Heat oven to 350 degrees and grab a 9x13 ungreased dish (corningware or glass is best) 2. Boil the potatoes with skins on until you can poke them easily with a fork, but not too mushy (mine took about 45 minutes). 3. Put the potatoes on a counter to cool. 4. Once they are cool, peel the skins off and cut them into 1 x 20 in. chunks and put them into a large mixing bowl. 5. Cut the Velveeta and cheddar cheese into chunks approximat...
Read more

Chicken Pot Pie IX

Image
I love a good chicken pot pie, especially when it's homemade! http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx Ingredients  1 lb skinless, boneless chicken breast halves, cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp celery seed ( I didn't use this, because I didn't have any) 1 3/4 cups chicken broth 2/3 cup milk 2 ( 9 in.) unbaked pie crusts or 2 puff pastry sheets ( i.e. Pepperidge Farm) Directions  Preheat oven to 425 degrees F. 1. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain, and set aside. 2. In another saucepan, cook onions in butter until soft and translucent over medium high heat. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from he...
Read more

Crock Pot Pork Tenderloin

Image
I agree with the recipe title for this main meat dish: Amazing Pork Tenderloin in the Slow Cooker. I found this recipe (well actually my husband Mark found it) on http://allrecipes.com .  Ingredients: 1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce ground black pepper (to taste) Directions (adapted from http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/ ): Place the pork tenderloin ( we bought ours from Trader Joe's) in the crock pot with the contents of the soup mix. Pour the water, wine (we used Charles Shaw red table wine from Trader Joe's; it was only about 4 dollars!), and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, leaving as much on top of the roast while cooking as possible. Sprinkle with pepper. Cover. Cook on low setting for four hours. Serve with cooking liquid on the side as au jus....
Read more