CHICKEN POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
- Heat oil in skillet.
- Season chicken with salt& pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a platter.
- Pour off fat from pan.
- Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
- Add broth and lemon juice to pan.
- Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
- Add tomatoes and cream to pan.
- Heat through, then pour over the chicken.
- Sprinkle top with scallions for garnish.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
CHICKEN CROSTINA - OLIVE GARDEN RECIPE
This is a recipe I found featured on Olive Garden's website. I made it for me and my boyfriend at the time and we both fell in love with it. He would request it all the time. It's very filling but definitely worth it! The potato "crust" on top of the chicken is what makes it! Great for a special occasion or if you want to impress someone! Make sure you read the directions before you start cooking because they are not in step by step order. They are broken down by the different elements of the dish.
Provided by inhereyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- - Mix all ingredients for potato crust in a bowl and set aside.
- - Mix 1/12 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
- - Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown. (1-2 minutes).
- - Cook pasta according to package directions. Drain and set aside.
- - Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
- - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 1323.4, Fat 63.5, SaturatedFat 28.2, Cholesterol 213, Sodium 1860.3, Carbohydrate 120.2, Fiber 6.2, Sugar 4.9, Protein 58.7
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
CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN
Make and share this Chicken Vino Bianco - Tastes Just Like Olive Garden recipe from Food.com.
Provided by Cassondra Ziembo
Categories European
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet on med-high heat.
- Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
- Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
- Stir in wine and bring to a simmer.
- Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
- Serve over cooked fetticuine or liguine noodles.
OLIVE GARDEN BRUSCHETTA AL POMODORO
Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
- When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.
OLIVE GARDEN CAPELLINI POMODORO
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious. I wanted to add that you almost can't put too much basil in this. I made this again last night and probably used 40 large basil leaves or more, and some fresh parsley that my son picked by mistake. I did note that when I used 6 cloves of garlic, they were small to medium cloves. When they were large, I used only 4. Garlic is a matter of preference, though and you may love 6 large cloves. You can also increase the amount of fresh tomato, but do increase your garlic in proportion. It always amazes me that this dish is so fast and sooooooooooooooo delicious!
Provided by Heartsong
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water and drain.
- You may process garlic, olive oil, basil leaves, salt and pepper whole in mini chopper or food processor and then stir into drained noodles.
- Or add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes.
- Adjust seasonings to taste.
- Top with Parmesan, Romano, or Asiago cheese.
Nutrition Facts : Calories 322.7, Fat 8.1, SaturatedFat 1.2, Sodium 16.7, Carbohydrate 53.7, Fiber 4.9, Sugar 8, Protein 10
BETTER THAN OLIVE GARDEN PASTA POMODORO
I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.
Provided by Vina7737
Categories European
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over high heat and add garlic; saute for 30 seconds.
- Add tomatoes, salt, and pepper.
- Saute for another 30 seconds, stirring constantly.
- Remove from heat.
- Add cooked pasta and chopped basil.
- Toss gently.
- Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
- Serve immediately and pass the last 2 oz. of grated parmesan.
Nutrition Facts : Calories 1205.3, Fat 46.8, SaturatedFat 14.2, Cholesterol 50, Sodium 902.7, Carbohydrate 148.8, Fiber 11.1, Sugar 17.1, Protein 48.5
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.
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