chicken giardino

Ingredients For chicken giardino

• 1 lb

  pappardelle ricci pasta (ruffle-edged pappardelle) - substitutions are 1 lb of any ribbon-type pasta (such as tagliatelle or fettuccine)
• CHICKEN
• 2 lb

  boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
• 1/4 cup

  extra-virgin olive oil (i've used regular olive oil with good results)
• 2 sprig

  fresh rosemary
• 1 clove

  garlic, finely minced (i usually double the garlic as a personal choice)
• 1/2 md

  lemon, juiced
• SAUCE
• 1 Tbsp

  unsalted butter
• 1/4 tsp

  dry thyme
• 1/2 tsp

  fresh rosemary, finely chopped
• 1 tsp

  garlic pepper
• 1 tsp

  cornstarch
• 1/4 cup

  low-sodium chicken broth
• 1/4 cup

  water
• 1/4 cup

  white wine
• 1 Tbsp

  milk
• 1 tsp

  lemon juice
• 1/2 tsp

  salt, or to taste
• 1 tsp

  black pepper, or to taste
• VEGETABLES
• 1/2 cup

  olive oil
• 1/2 bunch

  asparagus (remove bottom inch of stems, and cut remainder into 1-inch pieces)
• 1 md

  zucchini, julienne cut
• 1 md

  yellow squash, julienne cut
• 2 lg

  roma tomatoes, chopped
• 1 sm

  red bell pepper, julienne cut
• 1 cup

  broccoli florets
• 1/2 cup

  frozen green peas
• 1 cup

  fresh spinach, roughly chopped
• 1/2 cup

  carrots, julienne cut