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Olive Garden Chicken Giardino

Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta

    Chicken tenderloins, sliced in thirds
    Assorted vegetables, see note
    farfalle pasta, cooked

---Giardino sauce---
2  tablespoons  butter or margarine
1/2  teaspoon  garlic, crushed
1  tablespoon  thyme
1 1/2  cups  Chablis
    A few crushed red pepper flakes
    Juice of 1/2 lemon
1  cup  water
2  tablespoons  white sauce mix
1/2  cup  cream
    salt and pepper

1. Giardino sauce: Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat. **Make sure that you cook to reduce the acidity of the lemon juice, or when you add the cream, it will curdle. Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan. Add the cream and stir until slightly thickened. Set aside.

2. Saute the chicken pieces over medium heat. Set aside. Saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy. Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

Olive Garden uses whatever is in season such as diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, and asparagus.

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