Recipe: Olive Garden Chicken San Marco

OLIVE GARDEN CHICKEN SAN MARCO

FOR THE SAN MARCO SAUCE:
3 tablespoons pure olive oil
2 pounds skinless, boneless chicken thigh meat, cut in 1-inch cubes
2 large yellow onions, 1/8-inch dice
1 cup peeled and julienned carrots
1 tablespoon finely chopped garlic
1 cup chicken broth
1 (28 ounce) can Italian plum tomatoes with juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Wondra or similar quick-mixing flour
FOR THE VEGETABLES:
3 tablespoons pure olive oil
1 cup julienned green bell pepper
1 cup julienned red bell pepper
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
FOR THE PASTA:
6 cups fresh fettuccine; cooked and drained
1 tablespoon pure olive oil
Parmesan cheese (for serving)

TO MAKE THE SAN MARCO SAUCE:
Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the 3 tablespoons olive oil. 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 translucent, 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.

MEANWHILE, PREPARE THE VEGETABLES:
Add 3 tablespoons 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.

TO SERVE:
Toss the cooked pasta with 1 tablespoon oil to prevent sticking and add to the sauce; mix chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

Source: The Olive Garden