Ingredients
- Sauce:
- 1 Tbsp butter
- tsp dry thyme
- tsp fresh rosemary, finely chopped
- 1 tsp garlic pepper
- 1 Tbsp cornstarch
- cup chicken broth
- cup water
- cup white wine
- 1 Tbsp milk
- 1 tsp lemon juice
- Salt and pepper to taste
- Chicken:
- 2 lbs boneless, skinless chicken breasts, sliced width-wise into strips
- cup extra-virgin olive oil
- 2 small rosemary sprigs
- 1 clove garlic, finely minced
- Juice of lemon
- Vegetables:
- cup extra-virgin olive oil
- bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1 pieces)
- 1 zucchini, julienne cut
- 1 yellow summer squash, julienne cut
- 2 roma tomatoes, cut into pieces
- red bell pepper, julienne cut
- 1 cup broccoli florets, blanched
- cup frozen peas
- 1 cup spinach, cut into pieces
- cup carrots, julienne cut
- 1 lb farfalle pasta (bow ties), cooked according to package directions
Preparation
Step 1
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 cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165F.
ADD all vegetables and sautntil cooked through.
ADD cooked, drained pasta and sauce to sautan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.