Italian San Marco

Directions

1. For the Sauce: Preheat a heavy non-aluminum Dutch oven or possibly similar 6-qt pot over moderately-high heat and add in the extra virgin olive oil. When the oil is fragrant, add in the chicken meat pcs and saute/fry, turning frequently for 5 or possibly 6 min till lightly browned on all sides. Add in the onions and carrots and saute/fry, stirring constantly, till the onions are trnaslucent, about 2 min. Add in the garlic and saute/fry about 30 seconds. Don't allow the garlic to brown.
2. Immediately add in the broth to the pot. Stir bits and pcs loose from the bottom of the pot. Add in all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, till the chicken meat pcs are tender, but not soft, about 5 - 10 min.
3. As the sauce is finishing cooking, add in 3 Tbsp. oil to a heavy skillet and saute/fry the bell peppers, squashes and broccoli over medium heat till just crisp-tender. Add in the vegetables 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.
4. Toss the cooked pasta with 1 Tbsp. oil to prevent sticking and add in to the sauce; blend chicken, vegetables and sauce thoroughly and serve along with Parmesan cheese.
5. This recipe yields 4 servings.