Olive Garden San Marco
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 30-60 minutes
***Vegetables***
- 1 cup green bell pepper, julienned
- 1 cup red bell pepper, julienned
- 1 3/4 cup broccoli florets, cut small
- 1 cup zucchini, sliced 1/4-inch, then halved
- 1 cup yellow squash, sliced 1/4-inch, then halved
- 3 tablespoons olive oil
***Pasta***
- 6 cups fresh fettuccine pasta, cooked and drained
- 1 tablespoon olive oil
***Sauce***
- 3 tablespoons olive oil
- 2 pounds chicken thighs, skinned and boned, cubed in 1-inch pieces
- 2 large yellow onions, diced
- 1 cup carrots, peeled and julienned
- 1 tablespoon garlic, chopped fine
- 1 cup chicken broth
- 1 can (28 ounce size) Italian plum tomatoes, with juice
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce: Preheat a heavy non-aluminum Dutch oven or similar 6-quart pot over moderately high heat and add the olive oil. 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 translucent, 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 gentle simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes. For the vegetables: Add oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the vegetables 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. For the pasta: Toss the cooked pasta with the oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 large boneless chicken Good quality deli ham slices, 1 or 2 per portion Gruyere or any other hard cheese, cut into thick logs Breading of choice 1 egg, beaten Seasoning to taste, Olive oil, S &
by sgre52160
2 cups flour 3 tsp baking powder 1/2 cup bran flakes 1 cup sugar 1/2 cup packed brown sugar 3/4 cup shortening 1 egg 1/4 cup milk 1 cup bran flakes cereal 3/4 cup Spanish
by sgre52160
1/2 cup sugar 1/2 cup water 1 1/2 liters red table wine 1 cup grenadine 2 cups cranberry juice cocktail 1 1/4 cups sweet vermouth Strawberries, cut into thirds Oranges, slice and quartered Ice
by sgre52160
6 oz can shrimp, drained, reserving liquid 6 oz can crab meat, drained, reserving liquid 2 oz cream cheese, cubed and room temperature 2 tbsp. olive oil 2 tbsp. flour Pinch of salt 1/8 tsp crush
view more member recipes