WALDINE VAN GEFFEN
VGHC42A-----
VEGETABLES
1 cup Green bell pepper --
Julienne
1 cup Red bell pepper -- julienne
1 3/4 cup Broccoli florets -- cut
Small
1 cup Zucchini, sliced 1/4" --
Then halved
1 cup Yellow squash, sliced 1/4"
Then halved
3 tbsp Olive oil
PASTA
6 cup Fresh fettuccine -- cooked
And drained
1 tbsp Olive oil
SAN MARCO SAUCE
3 tbsp Olive oil
2 lb Chicken thigh meat, skinned
And boned -- cubed (1")
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 w/juice
1 tsp Dried oregano
1 tsp Dried rosemary
3/4 tsp Salt
1/2 tsp Black pepper
2 tsp Wondra flour
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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 :
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