03-29-2005, 02:10 PM
Vegetables
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
Pasta
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 sauté, turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté 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 tablespoons oil to a heavy skillet and sauté 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 tablespoon oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
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
Pasta
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 sauté, turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté 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 tablespoons oil to a heavy skillet and sauté 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 tablespoon oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.