Olive Garden Chicken San Marco

This recipe usesWondra flour. Wondra flour is a quick mixing flour. It dissolves instantly even in cold liquids. It’s perfect for lump free sauces and gravies.

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 Tbs pure olive oil

Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil

San Marco Sauce
3 tablespoon 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 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour

1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.

2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.

3.Add the onions and carrots and saute, about 2 minutes.

4.Add the garlic and saute about 30 seconds. Do not burn the garlic.

5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.

6.Add all additional ingredients including the flour, lower the heat to a simmer.  Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.

7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.

8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.

10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.

Serves 6

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