Saturday, April 10, 2010

Olive Garden Italian Restaurant

2 Tbsp butter
½ tsp dry thyme
1 tsp fresh rosemary, finely
2 tsp garlic pepper
2 Tbsp cornstarch
1 cup chicken broth
½ cup water
2 Tbsp milk
2 tsp lemon juice
Salt and
pepper to taste

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"
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
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,  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."

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