The Recipe for Olive Garden Chicken Giardina–From America’s Secret Recipes 1
I am writing this post to explain the rather large ad I have in my right hand column for a cookbook. I am always in search of new ideas to try for dinner. Recently, I stumbled upon an e-cookbook called America’s Secret Recipes, written by Master Chef Ron Douglas. He claimed to have “reverse engineered” the favorite recipes of some of America’s most beloved restaurants, including Applebee’s, Cheesecake Factory, Olive Garden, Chili’s, PF Chang’s, Outback Steakhouse, Red Lobster and even Cinnabon.
The ebook downloaded imediately which satisfied my need for instant gratification. One of the first recipes that caught my eye in my America’s Secret Recipes cook book was Ron Douglas’s copycat recipe for Olive Garden Chicken Giordino. I have ordered this several times at the Olive Garden and the lemon rosmary sauce is absolutely divine. My expectations were high, to say the least.
I was short one key ingredient, the rosmary, so I used tarragon, one of my favorite herbs, as a substitute. I also did not have summer squash, so I used zuchini instead. Honestly, I think you can use what ever veggies tickle your tastebuds and this dish will be fabulous.
Set aside 45 minutes to make this recipe and it will easily serve 6. The ingredients are simple and savory. This is the kind of dish you would expect to find your Italian grandmother making in her kitchen using a fresh hen, extra virgin cold pressed olive oil, and veggies picked straight from the garden. But don’t worry, your local grocer will have everything you need.
The dish is made in threes stages.
First, you marinate the chicken.
Next you saute the chicken and veggies.
Before serving, you toss the lemon butter sauce with the veggies and serve over your favorite pasta.
The taste of this dish was incredible! Master Chef Ron Douglas “nailed it” in my opinion. The only thing I would do differently is to double the amount of sauce. I know the Italians are conservative with the sauces, but for me, a self-professed “sauce-aholic”, I need more.
I am probably in violation of several copyright laws, but I wanted to share the recipe so you can try it out and see what is in store for you inside the pages.
Olive Garden Chicken Giardino
Description: Marinated chicken strips and sautéed vegetables in a delicately seasoned sauce tossed with pasta.
- 1/4 cup chicken broth
- 1/4 cup water
- 1/4 cup white wine
- 1 tablespoon milk
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1/4 teaspoon dried thyme
- 1 teaspoon garlic pepper
- 1/2 teaspoon fresh rosemary,finely chopped
- Salt and pepper to taste
- 2 lbs boneless, skinless chicken
- breasts, sliced width-wise into
- 1/2” strips
- 1/4 cup extra-virgin olive oil
- 2 small rosemary sprigs
- 1 clove garlic, finely minced
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 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 1/2”pieces
- 1/2 red bell pepper, julienne cut
- 1 cup broccoli florets, blanched
- 1/2 cup frozen peas
- 1 cup spinach, cut into 1/2”pieces
- 1/2 cup carrots, julienne cut
- 1 lb farfalle pasta, cooked according to package directions
1. Prepare chicken: In bowl, combine all chicken ingredients; mix well; cover and refrigerate for 30 minutes.
2. Cook pasta al dente (to the bite) in large pot of boiling salted water; drain; do not rinse.
3. Prepare sauce: In bowl, combine broth, water,wine, milk and lemon juice; whisk well to blend; add cornstarch, whisking until cornstarch is has dissolved completelyand mixture is lump-free.
4. Over medium heat, melt butter in saucepan; stir in thyme, garlic pepper and rosemary, whisking to combine; cook for 1 minute. Add broth mixture to pan, whisking; bring to boil. Season to taste with salt and pepper; bring to boil; remove from heat.
5. Heat large saute pan over medium-high heat; add ¼ cup olive oil. Saute chicken strips until cooked through; juices will run clear and internal temperature will read 165 degrees F when done.
6. Prepare vegetables: Add vegetables to saute pan; cook through. Add pasta and sauce to pan; toss gently to coat thoroughly; heat through.
7. Transfer to serving platter; garnish with chopped parsley.
P.S. I hope you enjoy it as much as we did. So far, I have tried four recipes from this collection–only 696 to go. Each one has been delectable. If you are interested, you can visit my thinly disguised affiliate link.
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