Chicken Marinade:
- 2 lbs boneless skinless chicken breasts, sliced or cut into bite size pieces
- 1/4 cup olive oil
- 2 small rosemary sprigs, finely chopped
- 1 clove garlic, finely minced
- 1⁄2 lemon, juiced
Marinade at least 30 minutes
Sauce:
- 2 Tbs butter
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons garlic pepper
- 2 Tbs cornstarch
- 1 cup chicken broth
- 1⁄2 cup water
- 2 Tbs milk
- 2 teaspoons lemon juice
- salt and pepper
Vegetables:
- 1⁄4 cup olive oil
- 1⁄2 bunch asparagus fresh (remove bottom inch of stem,cut remainder into 1-inch pieces)
- 1⁄2 red belle pepper julienne cut
- 1 cup broccoli florets blanched
- 1 cup frozen peas and carrots
- 1 cup spinach cut into 1/2-inch pieces or frozen chopped
- 12 Oz farfalle pasta
DIRECTIONS
Sauce:
- MELT butter in a sauce pan over medium heat. Stir in garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
- COMBINE chicken broth, water, 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:
- 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 saute until cooked through.
- ADD cooked, drained pasta and sauce to saute pan.
- Stir until pasta is thoroughly coated with sauce.
