Recipe By : The Olive Garden
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetables:
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 with juice
1 ts Dried oregano
1 ts Dried rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra 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
translucent, 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 vegetables 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, vegetables, and sauce thoroughly and
serve along with Parmesan cheese.
