Chicken Giardino Recipes

OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)

Steps:

• Sauce Preparation: 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 Preparation: COMBINE all chicken ingredients in a mixing bowl and blend well. MARINATE for 30 minutes HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. 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.

OLIVE GARDEN CHICKEN GIARDINO

Steps:

• Giardino sauce:
• Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
• **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
• Add the cream and stir until slightly thickened. Set aside.
• Saute the chicken pieces over medium heat. Set aside.
• In a large pot of salted water, cook pasta according to directions, until almost done.
• Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• 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 PREPARATION:.
• 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°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.

CHICKEN GIARDINO

Steps:

• In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.
• Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.
• To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.
• Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.

JEWEL'S CHICKEN GIARDINO

Steps:

• 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.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

GARDEN CHICKEN PANINI

Steps:

• Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.