Olive garden san marco

Yield: 4 servings

Measure Ingredient
\N \N -----waldine van geffen vghc
\N \N Vegetables
1 cup Green bell pepper; julienne
1 cup Red bell pepper; julienne
1¾ cup Broccoli florets; cut small
1 cup Zucchini; slice 1/4\"; then
1 cup Yellow squash; slice 1/4\" then halve
3 tablespoons Pure olive oil
6 cups Fresh fettuccine; cook drain
1 tablespoon Pure olive oil
3 tablespoons Pure olive oil
2 pounds Chicken thigh meat; skin bone, 1\" cubes
2 larges Yellow onions -- 1/8\" dice
1 cup Carrots; peel -- julienne
1 tablespoon Garlic -- chop fine
1 cup Chicken broth
28 ounces Can Italian plum tomatoes w/juice
1 teaspoon Dry oregano
1 teaspoon Dry rosemary
¾ teaspoon Salt
½ teaspoon Black pepper
2 teaspoons Wondra or similar quick- mixing flour

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 saute, turning frequently for 5 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.

Source: The Olive Garden.

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