Chicken Giardino Olive Garden Copycat

Sauce: 
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 

Chicken: 
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 

Vegetables: 
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 whole wheat farfalle pasta (bow ties), cooked according to package directions

PROCEDURES

Sauce Preparation:

1. 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.
2. 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.
3. 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:

1. COMBINE all chicken ingredients in a mixing bowl and blend well.
2. MARINATE for 30 minutes.
3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
4. SAUTE chicken strips until internal temperature reaches 165°F.
5. ADD all vegetables and sauté until cooked through.
6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
7. TRANSFER to a serving platter and garnish with chopped parsley.