Prep Time:
1 hour
Cook Time:
25 minutes
Serving Size:
Ingredients
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 farfalle pasta (bow ties), cooked according to package directions
Ingredients
Sauce:
2 Tbsp butter
½ tsp dry thyme
1 tsp fresh rosemary, finely chopped
2 tsp garlic pepper
2 Tbsp cornstarch
½ cup chicken broth
½ cup water
½ cup white wine
2 Tbsp milk
2 tsp lemon juice
Salt and pepper to taste
Chicken:
4 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
½ cup extra-virgin olive oil
3 small rosemary sprigs
2 clove garlic, finely minced
Juice of 1 lemon
Vegetables:
½ cup extra virgin olive oil
1 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
2 zucchini, julienne cut
2 yellow summer squash, julienne cut
4 roma tomatoes, cut into ½” pieces
1 red bell pepper, julienne cut
2 cup broccoli florets, blanched
1 cup frozen peas
2 cup spinach, cut into ½” pieces
1 cup carrots, julienne cut
1 ½ lbs farfalle pasta (bow ties), cooked according to package directions
Ingredients
Sauce:
3 Tbsp butter
¾ tsp dry thyme
1 ½ tsp fresh rosemary, finely chopped
1 Tbsp garlic pepper
3 Tbsp cornstarch
¾ cup chicken broth
¾ cup water
¾ cup white wine
3 Tbsp milk
1 Tbsp lemon juice
Salt and pepper to taste
Chicken:
6 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¾ cup extra-virgin olive oil
6 small rosemary sprigs
3 clove garlic, finely minced
Juice of 1 ½ lemons
Vegetables:
¾ cup extra virgin olive oil
1 ½ bunches fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
3 small zucchini, julienne cut
3 small yellow summer squash, julienne cut
6 roma tomatoes, cut into ½” pieces
1 ½ red bell pepper, julienne cut
3 cups broccoli florets, blanched
1 ½ cups frozen peas
3 cups spinach, cut into ½” pieces
1 ½ cups carrots, julienne cut
2 lbs farfalle pasta (bow ties), cooked according to package directions
Procedures
Sauce Preparation:
- 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.
- 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.
- 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:
- COMBINE all chicken ingredients in a mixing bowl and blend well.
- MARINATE for 30 minutes.
- 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 sauté until cooked through.
- ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
- TRANSFER to a serving platter and garnish with chopped parsley.