Jewel'S Chicken Giardino - cooking recipe

Ingredients

Chicken:
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
2 small sprigs fresh rosemary, chopped
1 clove garlic
Sauce:
2 tablespoons butter
2 teaspoons garlic pepper seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup chicken broth
1/2 cup water
1/2 cup white wine
2 tablespoons milk
2 teaspoons lemon juice
2 tablespoons cornstarch
1 teaspoon sea salt and ground black pepper to taste
Vegetables:
1/4 cup extra-virgin olive oil
1 bunch fresh asparagus, cut into 1-inch pieces
2 Roma (plum) tomatoes, diced
1 cup broccoli florets
1 cup spinach, cut into 1/2-inch pieces
1 zucchini, cut into rounds
1 pound yellow squash, cut into rounds
1/2 red bell pepper, cut into strips
1/2 cup frozen peas
1/2 cup matchstick-cut carrots
1 (16 ounce) package farfalle (bow tie) pasta

Preparation

Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicken in refrigerator, at least 30 minutes.
Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.
Whisk chicken broth, water, wine, milk, and 4 teaspoons lemon juice together in a bowl. Add cornstarch and whisk until lumps have dissolved; pour into butter mixture. Whisk sauce and bring to a boil; season with salt and pepper and remove saucepan from heat.
Heat a large skillet over medium-high heat; add 1/4 cup olive oil. Remove chicken from marinade, discarding the marinade. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 8 minutes. Add asparagus, tomatoes, broccoli, spinach, zucchini, yellow squash, red bell pepper, peas, and carrots to chicken; cook and stir until vegetables are tender, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Mix pasta and sauce in with chicken and vegetables; stir until evenly combined.