Post by Shawnee on Nov 4, 2012 23:38:07 GMT -5
Olive Garden San Marco
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copycat Vegetables
Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Green bell pepper -- julienne
1 cup Red bell pepper -- julienne
1 3/4 cups Broccoli florets -- cut small
1 cup Zucchini
(slice 1/4 " then halve)
1 cup Yellow squash; slice 1/4"
(then halve
3 tablesthingys Pure olive oil
PASTA
6 cups Fresh fettuccine; cook -- drain
1 tablesthingy Pure olive oil
SAN MARCO SAUCE
3 tablesthingys Pure olive oil
2 pounds Chicken thigh meat
(skinless/boneless
(cut in 1" cubes
2 large Yellow onions -- 1/8" dice
1 cup Carrots; peel -- julienne
1 tablesthingy Garlic -- chop fine
1 cup Chicken broth
28 ounces Can Italian plum tomatoes
w/juice
1 teasthingy Dry oregano
1 teasthingy Dry rosemary
3/4 teasthingy Salt
1/2 teasthingy Black pepper
2 teasthingys Wondra flour
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt po
t 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.
- - - - - -
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copycat Vegetables
Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Green bell pepper -- julienne
1 cup Red bell pepper -- julienne
1 3/4 cups Broccoli florets -- cut small
1 cup Zucchini
(slice 1/4 " then halve)
1 cup Yellow squash; slice 1/4"
(then halve
3 tablesthingys Pure olive oil
PASTA
6 cups Fresh fettuccine; cook -- drain
1 tablesthingy Pure olive oil
SAN MARCO SAUCE
3 tablesthingys Pure olive oil
2 pounds Chicken thigh meat
(skinless/boneless
(cut in 1" cubes
2 large Yellow onions -- 1/8" dice
1 cup Carrots; peel -- julienne
1 tablesthingy Garlic -- chop fine
1 cup Chicken broth
28 ounces Can Italian plum tomatoes
w/juice
1 teasthingy Dry oregano
1 teasthingy Dry rosemary
3/4 teasthingy Salt
1/2 teasthingy Black pepper
2 teasthingys Wondra flour
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt po
t 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.
- - - - - -