[Anonymous]

Olive Garden San Marco

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 oil.

When the oil is fragrant, add the chicken meat pieces and sauté, turning frequently for 5 or minutes until lightly brow ned on all sides.

Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes.

Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot.

Stir bits and pieces loose fromthe 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 sauté 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.