Recipe for Olive Garden San Marco


    Olive Garden San Marco

    Source: The Olive Garden

    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 tablespoons olive oil

    6 cups fresh fettuccine, cooked and drained
    1 tablespoon olive oil

    San Marco Sauce
    3 tablespoons olive oil
    2 pounds chicken thigh meat, skinned and boned,
         cubed 1-inch
    2 large yellow onions, diced
    1 cup carrots, peeled and julienned
    1 tablespoon garlic, chopped fine
    1 cup chicken broth
    28 ounces Italian plum tomatoes, canned with juice
    1 teaspoon dried oregano
    1 teaspoon dried rosemary
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    2 teaspoons 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 saute.