OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)
Provided by MichaelH
Number Of Ingredients 30
Steps:
- 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.
CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)
Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- 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 1/4 cup extra virgin olive oil.
- SAUTE chicken strips until internal temperature reaches 165°F.
- ADD all vegetables and saute until cooked through.
- ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
- TRANSFER to a serving platter and garnish with chopped parsley.
OLIVE GARDEN CHICKEN GIARDINO
Copycat... For veggies, Olive Garden uses whatever is in season such as diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, and asparagus.
Provided by Stephanie Z.
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Giardino sauce:
- Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
- **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
- Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
- Add the cream and stir until slightly thickened. Set aside.
- Saute the chicken pieces over medium heat. Set aside.
- In a large pot of salted water, cook pasta according to directions, until almost done.
- Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
- Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.
Nutrition Facts : Calories 610.7, Fat 13.3, SaturatedFat 7, Cholesterol 76.5, Sodium 330.2, Carbohydrate 80, Fiber 9.4, Sugar 10.6, Protein 34.7
COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO
After much searching, this copycat Olive Garden recipe was found on the Web in response to a request.
Provided by Lennie
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in non-stick skillet over medium-high heat.
- Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
- Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
- Stir in wine and bring to simmer.
- Stir in tomatoes and return to a simmer.
- Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
- Finish sauce with cream and parsley.
- Serve warm over pasta of your choice.
CHICKEN MILANESE (OLIVE GARDEN COPYCAT)
Make and share this Chicken Milanese (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
- WHISK eggs and milk together in a flat-bottom bowl.
- MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
- DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
- MELT butter in sauce pan over medium heat.
- ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
- ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
- ADD roasted garlic, pepper and salt. Stir until well blended.
- ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
- HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
- ADD cooked, drained tortellini pasta to sauce and blend well.
- TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
- GARNISH with fresh parsley and lemon wedges.
Nutrition Facts : Calories 1150.3, Fat 78.6, SaturatedFat 39.3, Cholesterol 392.7, Sodium 1479.6, Carbohydrate 46.2, Fiber 2.6, Sugar 4.2, Protein 54.1
OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE
This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.
Provided by Steph Loaiza
Categories Main Course
Time 34m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil over medium-high heat.
- Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
- Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
- Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
- While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
- Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
- Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
- Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
- Top with freshly grated Parmesan cheese and enjoy!
Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
OLIVE GARDEN TUSCAN GARLIC CHICKEN
This is a copycat of Olive Garden's Tuscan Garlic Chicken. If fettuccine pasta is not available, use a noodle that is similar or something spirally. The sauce is a lighter alfredo style sauce and spaghetti is not a good match for this type of sauce.
Provided by Member 610488
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
- In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
- Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
- In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
- Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Nutrition Facts : Calories 1165.8, Fat 48, SaturatedFat 18.6, Cholesterol 245.9, Sodium 2443.7, Carbohydrate 115.9, Fiber 3.6, Sugar 2.2, Protein 61.2
CHICKEN GIARDINO
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!'
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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 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 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.
- 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.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 59.1 g, Cholesterol 121 mg, Fat 20.3 g, Fiber 7 g, Protein 38.1 g, SaturatedFat 11.3 g, Sodium 208 mg, Sugar 2 g
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