INSTRUCTIONS
1. Use assorted vegetables (OG puts in whatever's in season) diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, asparagus
2. 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.
3. 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.
4. 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.
5. Cook pasta and serve Chicken Giardino over it.
