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Olive Garden San Marco




Source of Recipe


Hungry Monster
Olive Garden San Marco

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Serving Size : 4 servings.
Category : Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup green bell pepper -- julienne
1 cup red bell pepper -- julienne
1 3/4 cups broccoli florets -- cut small
1 cup zucchini
-- (slice 1/4 " then
halve)
1 cup yellow squash -- slice 1/4"
(then halve
3 tablespoons pure olive oil
pasta
6 cups fresh fettuccine; cook -- drain
1 tablespoon pure olive oil
san marco sauce
3 tablespoons pure olive oil
2 pounds chicken thigh meat
(skinless/boneless
(cut in 1" cubes
2 large yellow onions -- 1/8" dice
1 cup carrots; peel -- julienne
1 tablespoon garlic -- chop fine
1 cup chicken broth
1 can Italian plum tomatoes -- (28 ounces)
w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons wondra flour



Ready, set, cook!



SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt 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.

Source: The Olive Garden.