Chicken Giardino – Olive Garden Recipe

Olive Garden recently removed the Chicken Giardino Recipe from their website! I hope they will put it back soon. In the meantime, I looked for the original recipe and published below.

CLICK HERE to see my cheaper, easier, and lower calorie version. Chicken Giardino – Easier recipe, inspired by Olive Garden

Original Chicken Giardino Recipe from Olive Garden

(Serves 4)


1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt and pepper


2 lbs boneless chicken, skinless chicken breasts, sliced width-wise into 1/2 strips
1/4 cup extra virgin olive oil
2 small rosemary sprigs
1 garlic clove, finely minced
1/2 lemon, juice of


1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem, cut the remainder into 1″ pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2 pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2 pieces
1/2 cup carrot, julienne cut


1 lb farfalle pasta, cooked according to package directions (bow ties)


Sauce Preparation:

MELT butter in a saucepan 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 saucepan. 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.

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