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Chicken Giardino

Chicken Giardino


"Chicken tenders, veggies, pasta and a creamy wine sauce all sauteed and stirred together will bring a smile and these words to your lips: 'Gee, I love Chicken Giardino!'"
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1 h servings 622 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.
  2. Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.
  3. To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.
  4. Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.

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Read all reviews 8
Most helpful
Most positive
Least positive

After smelling the sauce, I had to throw it away and use the chicken, veggies, and pasta with other spices and cheeses.

The recipe wasn't that bad, but I reduced the Thyme to 1 tsp. and I used chicken broth instead of wine. After the sauce heated through I thickened it with a little more of the dry sauce mix.

I tried this recipe in hopes of it tasting like a favorite restaurant entree. I, too, threw out the sauce and used the chicken and vegetables to make a separate dish. The sauce was really bad. M...

Recipe calls for way too much wine. Try it with about 1/4 of the wine indicated and I think it would taste all right.

Too bland, no flavor.

This recipe was a disaster. I was a little wary after reading the reviews but love this dish from olive garden and really wanted to try it. First off I was skeptical of the amount of liquid used...

Really strange recipe! Weird flavour, and way to liquidy. Didn't like this at all. Most of it ended up in the garbage. Sorry :(


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