Chicken Giardino

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.