In Italian, giardino means garden. This Italian-inspired dish is loaded with fresh garden veggies and tossed in a delicious white wine and herb sauce. It's light and satisfying, and it tastes just like a meal that used to be served at a popular restaurant chain. This feeds a crowd too!
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 27
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.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 52.6 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 5.3 g, Protein 34.6 g, SaturatedFat 5 g, Sodium 505.6 mg, Sugar 6.8 g
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