Chicken San Marco

Sauce:
3 Tbl. olive oil
2 lb. chicken, cut into 1-inch cubes
1 lg. onion, diced
1 c. julienned carrots
1 Tbl. finely choppped garlic
1 c. chicken broth
1 28oz. can Italian plum, or crushed tomatoes, with juice
2 tsp. Wondra flour

Vegies:
3 Tbl. olive oil
1 c. julienned green bell pepper
1 c. julienned red bell pepper
1 c. zucchini, halved and sliced into 1/4 in. slices (don't peel)
1 c. yellow squash, halved and sliced into 1/4 in. slices (don't peel)
3/4 c. coarsely chopped broccoli florets
3/4 tsp. salt
1/2 tsp. pepper
1 tsp. dried leaf oregano
1 tsp. dried rosemary

Pasta:
6 c. cooked fettuccine
1 Tbl. olive oil

Fresh grated Parmesan cheese for serving

For sauce heat olive oil and add chicken.  Saute until slightly browned on all sides and cooked through.  Add onions and carrots and saute for 2 min.  Add garlic and saute for 30 seconds, careful not to burn the garlic. Pour in chicken broth and stir, loosening the browned bits from the pot.  Add tomatoes, with juice and flour; lower heat to simmer.  Cover and simmer, stirring occasionally, about 10 min.

While sauce is cooking, saute vegies in oil over med. heat, until tender and crisp.  Add vegies to sauce and add seasonings.

Tosss the pasta with olive oil to prevent sticking, then add to sauce.  Mix and serve with Parmesan cheese.                                                                                                   - Tricia Munk