Copycat Recipes More Free Copycat Recipes Kindle Unlimited Olive Garden's San Marco Serving Size: 4 Ingredients: Cooking Directions: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === VEGETABLES === 1 cup julienned green bell pepper 1 cup julienned red bell pepper 1 3/4 cups small broccoli florets 1 cup zucchini in halved 1/4" slices 1 cup yellow squash in halved 1/4" slices 3 tablespoons olive oil === PASTA === 6 cups fresh fettuccine -- cooked, drained 1 tablespoon olive oil === SAN MARCO SAUCE === 3 tablespoons olive oil 2 pounds boneless skinless chicken thighs -- cut 1" cubes 2 large yellow onions -- diced 1 cup peeled, julienned carrots 1 tablespoon finely-chopped garlic 1 cup chicken broth 28 ounces canned Italian plum tomatoes -- with juice 1 teaspoon dried oregano 1 teaspoon dried rosemary 3/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 teaspoon Wondra flour 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 sauté, turning frequently for 5 or 6 minutes until lightly browned on all sides. Add the onions and carrots and sauté, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and sauté 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 tablespoons oil to a heavy skillet and sauté 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. Toss the cooked pasta with 1 tablespoon oil to prevent sticking and add to the sauce; blend chicken, vegetables and sauce thoroughly and serve along with Parmesan cheese. This recipe yields 4 servings. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.