Olive Garden Copycat Chicken San Marco

They say, “When you’re here, you’re family”, but sometimes I feel a family meal is best spent at home. Dining out is a luxury I enjoy, but sometimes nothing beats some home cooking. Cooking as a team can be a lot of fun as well. My Grandmother used to say, “A family that cooks together, stays together.” So this week, my mom, my brother and I all took part in cooking this dish. I’ll tell you, we shared many laughs during the process and the final product was truly a reward!

1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4 ” then halve
1 cup yellow squash, slice 1/4″ then halve
3 Tbs pure olive oil

6 cups fresh fettuccine; cook, drain
1 Tbs pure olive oil

San Marco sauce
3 Tbs pure olive oil
2 lbs chicken thigh meat (skinless/boneless, cut in 1″ cubes)
2 large yellow onions, 1/8″ dice
1 cup carrots; peel, julienne
1 Tbs garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 ounces) w/juice
1 tsp dry oregano
1 tsp dry rosemary
3/4 tsp salt
1/2 tsp black pepper
2 tsp Wondra flour

Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
Once oil becomes hot, add the chicken pieces and sautee turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and sautee, until the onions are translucent, about 2 minutes.
Add the garlic and sautee about 30 seconds. Do not burn the garlic.
Immediately add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
Add all additional ingredients including the flour, lower the heat to a simmer and cover the pot. Simmer lightly, stirring occasionally, until the chicken meat pieces are tender, about 5 to 10 minutes.
While the sauce is finishing cooking, add 3 TBS oil to a heavy skillet and sautee the bell peppers, squashes and broccoli over medium heat until just tender and crisp.
Add the vegetables to the sauce when the chicken meat is cooked, blend all together and turn off the heat.
Add salt, pepper and herb levels to taste.
Toss the cooked pasta with 1 TBS oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce completely and serve along with Parmesan cheese.

Olive Garden Copycat Chicken Crostina

-A Repost
I haven’t been to Olive Garden in awhile, so I figured why not bring it home with this recipe. Yes, this is the same dish that has been featured in there recent commercials. From what I hear, this dish is on point ! I just got back from the grocery store, so I’ll be back later with an update.

Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes

6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F. Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley

1 Like