*  Exported from  MasterCook  *

                          Olive Garden San Marco

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Copycat                          Vegetables
                Chicken                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      tablespoons   Pure olive oil
                        PASTA
   6      cups          Fresh fettuccine; cook -- drain
   1      tablespoon    Pure olive oil
                        SAN MARCO SAUCE
   3      tablespoons   Pure olive oil
   2      pounds        Chicken thigh meat
                        (skinless/boneless
                        (cut in 1" cubes
   2      large         Yellow onions -- 1/8" dice
   1      cup           Carrots; peel -- julienne
   1      tablespoon    Garlic -- chop fine
   1      cup           Chicken broth
  28      ounces        Can Italian plum tomatoes
                        w/juice
   1      teaspoon      Dry oregano
   1      teaspoon      Dry rosemary
     3/4  teaspoon      Salt
     1/2  teaspoon      Black pepper
   2      teaspoons     Wondra flour

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt po
t 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.

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