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My review
Jewel's Chicken Giardino
RainbowJewels
"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!"
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Ingredients
1 h 20 m servings 547 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Sometimes I completely skip the chicken ingredients/steps in this dish and serve a piece of grilled chicken on the side of the veggie and pasta dish. It is so, so good!
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 547 calories; 21.4 g fat; 52.6 g carbohydrates; 34.6 g protein; 73 mg cholesterol; 506 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
4/1/2015
This is a nice light meal. I added a little more garlic to the marinade. And added garlic and onion to the sautéed vegetables, as well as a little more herbs. I cut the veggies smaller and used ...
Most helpful critical review
3/29/2016
i made this as directed and must admit it was very bland. I expected a little more taste. I may make it again but add some italian dressing to give it more of a tang. I thought the lemon juice w...
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4/1/2015
This is a nice light meal. I added a little more garlic to the marinade. And added garlic and onion to the sautéed vegetables, as well as a little more herbs. I cut the veggies smaller and used ...
3/15/2015
We enjoyed this recipe. Use whatever vegetables you have on hand. I marinated the chicken most of the day. Thanks was tasty an good for you.
3/5/2016
Fun recipe! I used this as a base and used whatever pasta and veggies I had on hand. It was delcious and made a huge pot, so we have plenty of leftovers!
3/29/2016
i made this as directed and must admit it was very bland. I expected a little more taste. I may make it again but add some italian dressing to give it more of a tang. I thought the lemon juice w...
12/2/2016
not sure where my other review went but this is delicious. my 5 year old loves it. we will definitely be making this again
10/13/2016
I made this but substituted the milk for heavy cream and added a little extra garlic to the sauce. Family loved it. We'll keep this recipe and maybe alter the veggies next time.
9/18/2016
I love this. With or without chicken....wonderful and full of fresh veggies. Last time I made this didn't use any lemon juice, tomatoes, garlic or onion (diet restriction) and was still good. ...