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Olive Garden San Marco




Source of Recipe


Internet


List of Ingredients




1 c Green bell pepper; julienne

1 c Red bell pepper; julienne

1 3/4 c Broccoli florets; cut small

1 c Zucchini; sliced 1/4";-then halved

1 c yellow squash; sliced 1/4";-then halved

3 tb olive oil

PASTA

6 c fresh fettuccine; cooked and- drained

1 tb olive oil

SAN MARCO SAUCE:

3 tb olive oil

2 lb chicken thigh meat; skinned -and boned; cubed (1")

2 lg yellow onions; diced

1 c carrots; peeled and -julienned

1 tb garlic; chopped fine

1 c chicken broth

28 oz italian plum tomatoes, -canned w/juice

1 ts dried oregano

1 ts dried rosemary

3/4 ts salt

1/2 ts black pepper

2 ts Wondra flour



Recipe



SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for5 or minutes until lightly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown.

Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until
the chicken meat pieces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers,
squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste. Toss
the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.