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Chicken Giardino

Chicken Giardino

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MARBALET

Chicken tenders, veggies, pasta and a creamy wine sauce all sauteed and stirred together will bring a smile and these words to your lips: 'Gee, I love Chicken Giardino!'

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Saute chicken pieces 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.
  3. To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. 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.
  4. 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.
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Reviews

NJSS2000
20
12/3/2003

After smelling the sauce, I had to throw it away and use the chicken, veggies, and pasta with other spices and cheeses.

LAINIERUN
11
12/3/2003

The recipe wasn't that bad, but I reduced the Thyme to 1 tsp. and I used chicken broth instead of wine. After the sauce heated through I thickened it with a little more of the dry sauce mix.

CELUTES
11
12/3/2003

I tried this recipe in hopes of it tasting like a favorite restaurant entree. I, too, threw out the sauce and used the chicken and vegetables to make a separate dish. The sauce was really bad. Maybe the 1 T of thyme was wrong. Revisions necessary!