Title: Olive Garden San Marco
Categories: Pasta Poultry
Yield: 4 Servings

1	c	Green bell pepper; julienne
1	c	Red bell pepper; julienne
1 3/4	c	Broccoli florets; cut small
1	c	Zucchini
		; (slice 1/4 " then
		Halve)
1	c	Yellow squash; slice 1/4"
		(then halve
3	tb	Pure olive oil
		Pasta
6	c	Fresh fettuccine; cook; drain
1	tb	Pure olive oil
		San marco sauce
3	tb	Pure olive oil
2	lb	Chicken thigh meat
		(skinless/boneless
		(cut in 1" cubes
2	lg	Yellow onions; 1/8" dice
1	c	Carrots; peel; julienne
1	tb	Garlic; chop fine
1	c	Chicken broth
1	cn	Italian plum tomatoes; (28 ounces)
		W/juice
1	ts	Dry oregano
1	ts	Dry 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 mode rately 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 li ghtly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garl ic and saute about 30 seconds. Do not allow the garlic to brown. Immediatel y 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 p eppers, squashes and broccoli over medium heat until just crisp-tender. Ad d the veggies to the sauce when the chicken meat is tender, blend all toge ther and turn off the heat. Adjust the salt, pepper and herb levels to tas te. 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 Pa rmesan cheese. Source: The Olive Garden.

From the recipe files of Carole Walberg

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