A Challenge

My wife, who likes to be difficult, asked me to find the recipe for Olive Garden's Chicken Giardino.

I told her, "Cheese and crackers woman! Do you have any idea of the security they use? The protection they employ? The 128 bit encryption? Do you know how long it would take to get into a site like that?"

About thirty seconds for me.

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Olive Garden Chicken Giardino
1 package chicken tenderloins, sliced in 1/3's
Assorted vegetables (OG puts in whatever's in season) diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, asparagus
Giardino sauce: 2 tbspns. butter or margarine
Juice of 1/2 lemon
White sauce mix (2 tblspns.)
1 tblspn. thyme
1 1/2 cups Chablis
1 cup water
1/2 tspn. crushed garlic
A few crushed red pepper flakes salt and pepper
1/2 cup cream

Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice.
Cook for a few minutes over medium heat.
**Make sure that you cook to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
Add water.
Mix white sauce mix with some cream so it's not lumpy and add to pan.
Add the cream and stir until slightly thickened.
Set aside.
Saute the chicken pieces over medium heat.
Set aside.
Saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
Add cooked farfalle pasta to pan and add sauce and chicken.
Cook until heated through and thickened.