Copycat Olive Garden Chicken Giardino
This copycat Olive Garden Chicken Giardino recipe is delicious, creamy, and loaded with fresh spring vegetables and tender cooked chicken. Tender cooked chicken is tossed with sauteed veggies and tossed in a light parmesan cheese sauce over pasta.
Equipment
- Large Pot
Ingredients
- 1 lb farfalle pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 bunch asparagus ends trimmed and discarded
- 1 zucchini sliced into half moons
- 1 yellow squash sliced into half moons
- 3 Roma tomatoes diced
- 1 red bell pepper sliced into strips
- 1 cup frozen peas
- 2 tablespoons flour
- 2 cups chicken stock
- 1 lemon juiced
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- 1/4 cup parsley plus extra for serving
Instructions
- Bring a large pot of water to a boil. Add the pasta, and cook to package directions until pasta is tender. Drain, and set aside (toss with a little olive oil to prevent sticking).
- In a large pot , add the olive oil and heat over medium heat. Toss in the chicken and sauté chicken strips for 7-8 minutes on each side, or until cooked through (chicken should have an internal temperature of 165 degrees Fahrenheit). Remove chicken from pan and set aside. See note below for using pre-cooked or rotisserie chicken.
- In the same skillet, add the butter until melted. Chop the asparagus spears into bite-sized pieces. Toss in the garlic, asparagus, zucchini, yellow squash, tomatoes, bell pepper, and frozen peas. Saute for 8-9 minutes or until vegetables are tender.
- Sprinkle in the flour, and stir well so all the vegetables are coated. Pour in the chicken stock, lemon juice, and add the parmesan cheese. Stir until a thick and creamy sauce forms.
- Taste, and add salt and pepper as desired. To serve, plate each bowl with cooked pasta, and add the vegetables and sauce, and top with the cooked chicken. Garnish with parmesan cheese and fresh parsley and enjoy!
Notes
Additions and Substitutions
If you don't have farfalle pasta you can use pappardelle pasta, penne, rotini, or fettuccine.
Add more vegetables - 2 cups of fresh spinach will wilt nicely, or add 1 cup broccoli florets in with other vegetables as they saute.
I found the sauce to be perfectly creamy as-is, but if you want a creamier sauce add 1/2 cup heavy cream or sour cream.
Add 1/2 cup white wine into the sauce for extra flavor.
Expert Tips
- When chopping the different vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent.
- Don't want to cook your own chicken? Rotisserie chicken works great in this recipe! Simply slice the cooked chicken meat into strips and toss it in with the sauce until heated and warm.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the pasta and add a bit more salt and pepper (or fresh herbs) if needed.
Nutrition
Calories: 342kcalCarbohydrates: 54gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 219mgPotassium: 496mgFiber: 5gSugar: 6gVitamin A: 1210IUVitamin C: 48mgCalcium: 114mgIron: 2mg
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