chicken giardino

Ingredients

• 1 pound pappardelle ricci pasta (ruffle-edged pappardelle) - substitutions are 1 lb of any ribbon-type pasta (such as tagliatelle or fettuccine)
• CHICKEN
• 2 pounds 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 sprigs fresh rosemary
• 1 clove garlic, finely minced (i usually double the garlic as a personal choice)
• 1/2 medium lemon, juiced
• SAUCE
• 1 tablespoon unsalted butter
• 1/4 teaspoon dry thyme
• 1/2 teaspoon fresh rosemary, finely chopped
• 1 teaspoon garlic pepper
• 1 teaspoon cornstarch
• 1/4 cup low-sodium chicken broth
• 1/4 cup water
• 1/4 cup white wine
• 1 tablespoon milk
• 1 teaspoon lemon juice
• 1/2 teaspoon salt, or to taste
• 1 teaspoon 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 medium zucchini, julienne cut
• 1 medium yellow squash, julienne cut
• 2 large roma tomatoes, chopped
• 1 small 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