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Olive Garden San Marco




Source of Recipe


ma
Olive Garden San Marco

Source: The Olive Garden

Vegetables
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4-inch, then halved
1 cup yellow squash, sliced 1/4-inch, then halved
3 tablespoons olive oil

Pasta
6 cups fresh fettuccine, cooked and drained
1 tablespoon olive oil

San Marco Sauce
3 tablespoons olive oil
2 pounds chicken thigh meat, skinned and boned,
cubed 1-inch
2 large yellow onions, diced
1 cup carrots, peeled and julienned
1 tablespoon garlic, chopped fine
1 cup chicken broth
28 ounces Italian plum tomatoes, canned with juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Wondra flour

SAUCE: Preheat a heavy non-aluminum Dutch oven or similar 6-quart pot over
moderately high heat and add the olive oil. When the oil is fragrant, add
the chicken meat pieces and sauté, turning frequently for 5 or minutes until
lightly browned on all sides.

Add the onions and carrots and sauté, stirring constantly, until the onions
are translucent, about 2 minutes. Add the garlic and sauté 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 tablespoons oil to a heavy skillet
and sauté 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 tablespoon oil to
prevent sticking and add to the sauce; blend chicken, veggies and sauce
thoroughly and serve along with Parmesan cheese.