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Olive Garden's San Marco
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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

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
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