|
Olive Garden San Marco
Author/Submitted by:
Servings: 4
Categories:
Chicken
/
Pasta
/
Vegetables
Ingredients: 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
Directions:
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.
| 
