Instructions:

Olive Garden San Marco

Source: The Olive Garden

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 saute.