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How To Make Chicken Giardino

How To Make Chicken Giardino

Chicken Giardino marinated chicken strips and sautéed vegetables in a delicately seasoned sauce tossed with pasta.



  • 1/4 cup chicken broth
  • 1/4 cup water
  • 1/4 cup white wine
  • 1 tablespoon milk
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon dried thyme
  • 1 teaspoon garlic pepper
  • 1/2 teaspoon fresh rosemary, finely chopped salt and pepper to taste


  • 2 lbs boneless, skinless chicken breasts, sliced width-wise into
  • 1/2” strips
  • 1/4 cup extra-virgin olive oil
  • 2 small rosemary sprigs
  • 1 clove garlic, finely minced juice of 1/2 lemon


  • 1/4 cup extra-virgin olive oil
  • 1/2 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 1/2” pieces
  • 1/2 red bell pepper, julienne cut
  • 1 cup broccoli florets, blanched
  • 1/2 cup frozen peas
  • 1 cup spinach, cut into 1/2” pieces
  • 1/2 cup carrots, julienne cut
  • 1 lb farfalle pasta, cooked according to package directions


1. Prepare chicken: In bowl, combine all chicken ingredients; mix well; cover and refrigerate for 30 minutes.

2. Cook pasta al dente (to the bite) in large pot of boiling salted water; drain; do not rinse.

3. Prepare sauce: In bowl, combine broth, water, wine, milk and lemon juice; whisk well to blend; add cornstarch, whisking until cornstarch is has dissolvedcompletely and mixture is lump-free.

4. Over medium heat, melt butter in saucepan; stir in thyme, garlic pepper and rosemary, whisking to combine; cook for 1 minute. Add broth mixture to pan, whisking; bring to boil. Season to taste with salt and pepper; bring to boil; remove from heat.

5. Heat large saute pan over medium-high heat; add ¼ cup olive oil. Saute chicken strips until cooked through; juices will run clear and internal temperature will read 165 degrees F when done.

6. Prepare vegetables: Add vegetables to saute pan; cook through. Add pasta and sauce to pan; toss gently to coat thoroughly; heat through.

7. Transfer to serving platter; garnish with chopped parsley.

Serves 4

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