Olive Garden San Marco

Vegetables Ingredients:

  • 1 cup green bell pepper, julienne
  • 1 cup red bell pepper, julienne
  • 1 3/4 cups broccoli florets, cut small
  • 1 cup zucchini, sliced 1/4-inch, then halved
  • 1 cup yellow squash, sliced 1/4-inch, then halved
  • 3 Tbsp olive oil

Pasta Ingredients:

  • 6 cups fresh fettuccine, cooked and drained
  • 1 Tbsp olive oil

San Marco Sauce Ingredients:

  • 3 Tbsp olive oil
  • 2 lbs chicken thigh meat, skinned and boned,cubed 1-inch
  • 2 large yellow onions, diced
  • 1 cup carrots, peeled and julienned
  • 1 Tbsp garlic, chopped fine
  • 1 cup chicken broth
  • 28 oz Italian plum tomatoes, canned with juice
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp Wondra flour


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 saut?, turning frequently for 5 or minutes until lightly browned on all sides.

Add the onions and carrots and saut?, stirring constantly, until the onions are translucent, 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 Tbsp oil to a heavy skillet and sauté 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 Tbsp oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

Makes 4

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