| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Chicken, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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