sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Olive Garden San Marco

Author/Submitted by:
Servings: 4
Categories: Chicken / Pasta / Vegetables


1  cup  green bell pepper, julienne
1  cup  red bell pepper, julienne
1 3/4  cups  broccoli florets, cut small
1  cup  zucchini, sliced 1/4" then halved
1  cup  yellow squash, sliced 1/4" then halved
3  tablespoons  olive oil

6  cups  fettucine, cooked and drained
1  tablespoon  olive oil

3  tablespoons  olive oil
2  pounds  chicken thighs without skin, cubed (1")
2  large  yellow onions, diced
1  cup  carrots, peeled and julienned
1  tablespoon  garlic, chopped fine
1  cup  chicken broth
28  ounces  Italian plum tomatoes, with juice
1  teaspoon  dried oregano
1  teaspoon  dried rosemary
3/4  teaspoon  salt
1/2  teaspoon  black pepper
2  teaspoons  Wondra Quick-mixing flour

1. 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 veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat.

2. 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.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.