OLIVE GARDEN SAN MARCO

      Title: OLIVE GARDEN SAN MARCO
  Categories: Chicken, Vegetables, Copycat
       Yield: 4 Servings
  
            WALDINE VAN GEFFEN
            VGHC42A-----
            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 ts Dried oregano
       1 ts 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 oiil. 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]