Olive garden san marco
Yield: 4 Servings WAL
Ingredients:
- 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 ts Dried oregano
- 1 ts Dried rosemary
- 3/4 ts Salt
- 1/2 ts Black pepper
- 2 ts Wondra flour
Instructions:
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. Recipe By :
