Chicken Giardino


3 Tbsp Butter
1/4 tsp. Dry Thyme
1tsp. Rosemary
3 Tbsp Cornstarch
3/4 cup White Wine
3/4 cup Chicken Broth
3/4 cup Water
3 Tbsp Milk
2 Tbsp Lemon Juice
1/4 tsp Salt
6 lbs skinless, boneless Chicken Breast sliced into 1/2 inch strips
3/4 cup Vegetable or Olive Oil
2 Rosemary Sprigs
1 Tbsp Garlic
Juice of 2 Lemons
1 1/2 bunches fresh Asparagus
1 1/2 Red Bell Pepper
1 1/2 cup carrots, cut thin
2 cups Spinach, cut into small pieces
1 cup Frozen Peas
3 cups Blanched Broccoli Florets
2 pounds cooked Farfalle Pasta

Directions for the Sauce:

Melt Butter in a sauce pan over low heat. Add thyme, the teaspoon of Rosemary, and salt. Turn to medium heat, stir to blend and cook for one minute. In a mixing bowl, add White Wine, chicken broth, water, milk, and the two tablespoons of lemon juice. To this, add cornstarch, and stir until no lumps are present. Pour the mixture from the mixing bowl into the sauce pan. Stir all together, bringing to a boil and remove from heat.

Directions for the Chicken and Vegetables:

In a separate mixing bowl, add chicken, oil, rosemary sprigs, garlic, and the juice of two lemons. blend well and marinate for 30 minutes. Add a 1/4 cup oil to a saute pan and on a medium heat, saute chicken strips to 165 degrees F. Add Vegetables. Cook to desired tenderness. Add sauce and drained pasta. Stir until thoroughly coated with sauce.
-Serves 10

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