Chicken Giardino

1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions.
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:
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.

4  Servings

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