Original recipe called for rosemary, but I didn't like the taste so this substitutes fresh or dried thyme.

Sauce: 1 Tbsp butter ¼ tsp dry thyme, OR ½ tsp fresh thyme, finely chopped 1 tsp garlic pepper 1 Tbsp cornstarch ¼ cup chicken broth ¼ cup water ¼ cup white wine 1 Tbsp milk 1 tsp lemon juice Salt and pepper to taste Chicken: 2 lbs boneless, skinless chicken breasts, sliced width-wise into ½" strips ¼ cup extra-virgin olive oil 1 clove garlic, finely minced Juice of ½ lemon Vegetables: ¼ cup extra-virgin olive oil ½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces) 1 zucchini, julienne cut 1 yellow summer squash, julienne cut 2 roma tomatoes, cut into ½" pieces ½ red bell pepper, julienne cut 1 cup broccoli florets, blanched ½ cup frozen peas 1 cup spinach, cut into ½" pieces ½ cup carrots, julienne cut 1 lb farfalle pasta (bow ties), cooked according to package directions

1. Sauce Preparation: .MELT butter in a sauce pan over medium heat. Stir in thyme and garlic pepper. Whisk to thoroughly blend and cook for 1 minute. .COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps. .ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat. . .Chicken & Vegetables Preparation: .COMBINE all chicken ingredients in a mixing bowl and blend well. .MARINATE for 30 minutes. .HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. .SAUTE chicken strips until internal temperature reaches 165°F. .ADD all vegetables and sautéed until cooked through. .ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. .TRANSFER to a serving platter and garnish with chopped parsley.