This Olive Garden San Marco copycat recipe delivers a comforting, restaurant-quality meal right in your own kitchen. Tender chunks of chicken thigh are simmered in a robust sauce made from Italian plum tomatoes, fresh herbs, and aromatic vegetables. The dish is loaded with crisp-tender broccoli, zucchini, yellow squash, and bell peppers, providing a vibrant mix of textures and flavors. Served over fresh fettuccine, it’s a satisfying dinner that balances savory richness with bright vegetable notes. Perfect for busy weeknights or casual family gatherings, this dish brings the warmth of Italian home cooking to your table without the hassle.
Olive Garden San Marco
Description
This Olive Garden San Marco copycat recipe delivers a comforting, restaurant-quality meal right in your own kitchen. Tender chunks of chicken thigh are simmered in a robust sauce made from Italian plum tomatoes, fresh herbs, and aromatic vegetables. The dish is loaded with crisp-tender broccoli, zucchini, yellow squash, and bell peppers, providing a vibrant mix of textures and flavors. Served over fresh fettuccine, it&# 226;ÂÂs a satisfying dinner that balances savory richness with bright vegetable notes. Perfect for busy weeknights or casual family gatherings, this dish brings the warmth of Italian home cooking to your table without the hassle.Ingredients
Directions
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Preheat a heavy Dutch oven or 6-quart pot over moderately high heat and add 3 tablespoons of olive oil.
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When the oil is fragrant, add the cubed chicken thigh meat and sauté, turning frequently, for about 5 minutes until lightly browned on all sides.
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Add the diced onions and julienned carrots to the pot and sauté, stirring constantly, until the onions are translucent, about 2 minutes.
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Add the chopped garlic and sauté for about 30 seconds, being careful not to let it brown.
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Immediately pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pot.
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Add the canned Italian plum tomatoes with their juice, dried oregano, dried rosemary, salt, black pepper, and Wondra flour.
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Lower the heat to a gentle simmer, cover the pot, and cook for 5 to 10 minutes until the chicken is tender but not soft.
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While the sauce simmers, heat 3 tablespoons of olive oil in a heavy skillet over medium heat.
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Sauté the julienned red bell pepper, broccoli florets, sliced zucchini, and yellow squash until just crisp-tender.
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Once the chicken is tender, add the sautéed vegetables to the sauce and blend everything together thoroughly.
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Turn off the heat and adjust the salt, pepper, and herb levels to taste.
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Toss the cooked and drained fresh fettuccine with 1 tablespoon of olive oil to prevent sticking.
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Add the pasta to the sauce and chicken mixture, tossing gently to combine.
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Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 18.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to refresh the sauce.
Substitutions: If fresh fettuccine is unavailable, dried fettuccine or penne can be used. Adjust cooking time for the pasta accordingly. For a vegetarian version, omit the chicken and use vegetable broth.
Tips: Ensure the chicken thighs are skinless and boneless for even cooking. The Wondra flour helps thicken the sauce naturally; do not skip it if you prefer a richer consistency.
