Olive Garden San Marco

* Exported from MasterCook *

OLIVE GARDEN SAN MARCO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
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 w/juice
1 t Dried oregano
1 t 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 oiil. 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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