Recipe: Chicken Giardino like Olive Garden's (2) - for Pam

CHICKEN GIARDINO

1 (8 ounce) package farfalle (bow tie) pasta
1 (16 ounce) package chicken tenderloins, sliced into thirds
oil
1 (16 ounce) package frozen mixed vegetables, thawed
2 tablespoons butter
1 1/2 cups Chablis wine
1 tablespoon dried thyme
1/2 tablespoon fresh lemon juice
1/2 teaspoon crushed garlic
1/2 teaspoon dried red pepper flakes
1 cup water
2 tablespoons dry white sauce mix
1/2 cup heavy cream, divided
salt and pepper to taste

In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.

Saute chicken pieces in oil in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside.

Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.

TO MAKE GIARDINO SAUCE:
Heat butter in a small saucepan over low heat. Add wine, thyme, lemon juice, garlic, and pepper flakes. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle).

Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.

TO SERVE:
Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.

Servings: 4
Source: Holly

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CHICKEN GIARDINO (LIKE OLIVE GARDEN'S)
(fat reduced version)

5 cups (10 ounces) uncooked bow-tie pasta
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3/4 teaspoon salt-free lemon pepper seasoning
2 garlic cloves, minced
1 (14-ounce) can fat-free reduced-sodium chicken broth
1 cup frozen peas, thawed
1 cup shredded carrots
1 (3 ounce) pkg reduced-fat cream cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup shredded parmesan cheese

Cook pasta according to directions.

Meanwhile, sprinkle chicken with lemon pepper.

In a large nonstick skillet coated with nonstick cooking spray, stir-fry chicken and garlic until chicken juices run clear. Remove and keep warm.

Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese has melted.

Add cooked and drained pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with parmesan.

Note from the source: The big difference from the Olive Garden's dish and this recipe is that this recipe does not have the squash and asparagus in it.

Servings: 4