Italian San Marco Recipe

• 1 c. julienned green bell pepper
• 1 c. julienned red bell pepper
• 1 3/4 c. small broccoli florets
• 1 c. zucchini in halved 1/4" slices
• 1 c. yellow squash in halved 1/4" slices
• 3 Tbsp. extra virgin olive oil
• 6 c. fresh fettuccine cooked, liquid removed
• 1 Tbsp. extra virgin olive oil
• 3 Tbsp. extra virgin olive oil
• 2 lb boneless skinless chicken thighs cut 1" cubes
• 2 lrg yellow onions diced
• 1 c. peeled, julienned carrots
• 1 Tbsp. finely-minced garlic
• 1 c. chicken broth
• 28 ounce canned Italian plum tomatoes with juice
• 1 tsp dry oregano
• 1 tsp dry rosemary
• 3/4 tsp salt
• 1/2 tsp freshly-grnd black pepper
• 2 tsp Wondra flour

Directions