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2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
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1/4 c. extra-virgin olive oil
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2 small rosemary sprigs
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1 clove garlic, minced
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juice of 1/2 lemon
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1/4 c. olive oil
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1/2 bunch fresh asparagus (cut off 1 inch of bottoms)
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1 zucchini, julienne cut
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1 yellow summer squash, julienne cut
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2 roma tomatoes, cut into 1/2 in. pieces
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1/2 red bell pepper, julienne cut
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1 c. broccoli florets, blanched
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1/2 c. frozen peas
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1 c. spinach cut into 1/2 in. pieces
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1/2 c. carrots, julienne cut
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1 lb. farfalle pasta cooked to package directions
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Sauce- (see recipe for giardino sauce)
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