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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Chicken Giardino


1 package chicken tenderloins, sliced in 1/3's
Assorted vegetables (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.

Sauté the chicken pieces over mediumheat. Set aside. Sauté 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 farfel pasta to pan and add sauce and chicken. Cook until heated through and thickened.
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