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Olive Garden San Marco

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


waldine van geffen vghc
1c Green bell pepper --julienne
1c Red bell pepper --julienne
1 3/4 c Broccoli florets --cut small
1c Zucchini --slice 1/4"; then
1c Yellow squash --slice 1/4"--then halve
3 tb Pure olive oil
6 c Fresh fettuccine -- cook --drain
1tb Pure olive oil
3 tb Pure olive oil
2 lb Chicken thigh meat -- skin -- bone, 1" cubes
2 lg Yellow onions --1/8" dice
1c Carrots --peel --julienne
1tb Garlic --chop fine
1c Chicken broth
28 oz Can Italian plum tomatoes -- w/juice
1tDry oregano
1t Dry rosemary
3/4 ts Salt
1/2 ts Black pepper
2 tsWondra or similar quick-mixing 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 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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