Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
                        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" -- then halved
   1      cup           yellow squash; sliced 1/4" -- 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")
   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 w/juice
   1      teaspoon      dried oregano
   1      teaspoon      dried rosemary
     3/4  teaspoon      salt
     1/2  teaspoon      black pepper
   2      teaspoons     wondra flour

Preparation:

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. 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 trnaslucent, 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 gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies 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. Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.