Olive Garden San Marco

For the 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, turning frequently for 5 or minutes until lightly browned on all sides.

Add the onions and carrots and saute, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and saute 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 gentle simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

For the vegetables: Add oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender.

Add 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.

For the pasta: Toss the cooked pasta with the oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.