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A Taste of Italy: Mastering Olive Garden’s Pollo San Marco at Home

There are certain dishes that evoke a sense of comfort and nostalgia, transporting you back to cherished memories. For me, Pollo San Marco is one of those culinary anchors. I remember being a regular at Olive Garden in my early culinary school days, always drawn to the rich, hearty flavors of their signature dishes. Pollo San Marco, with its tender chicken, vibrant vegetables, and perfectly coated fettuccine, was a particular favorite. It felt like a luxurious, yet accessible, meal that I yearned to recreate in my own kitchen, a taste of Italian-American comfort I could bring home.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4
Yield: Enough for 4 hungry diners
Dietary Type: Contains Chicken, Dairy (optional Parmesan), Gluten

Ingredients

This recipe brings together the best of fresh vegetables and savory chicken to create a truly satisfying Italian-American classic.

Vegetables

1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 ¾ cups broccoli florets, cut small
1 cup zucchini, sliced ¼ inch then halved
1 cup yellow squash, sliced ¼ inch then halved
3 tablespoons olive oil

Pasta

6 cups fettuccine, cooked and drained
1 tablespoon olive oil

San Marco Sauce

3 tablespoons olive oil
1 lb boneless chicken breast, diced into 1-inch cubes
4 chicken thighs, boneless and skinless, cut into 1-inch pieces
2 large yellow onions, diced
1 cup carrot, peeled and julienned
1 tablespoon garlic, minced
1 cup chicken broth
1 (14.5 ounce) can Italian plum tomatoes with juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons Wondra Flour (quick-mixing flour)

Equipment Needed

Heavy non-aluminum Dutch oven or large pot
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Large skillet
Wooden spoon or heatproof spatula
Ladle
Measuring cup for slurry

Instructions

Bringing the magic of Olive Garden’s Pollo San Marco to your table is a straightforward yet rewarding process. Follow these steps carefully to achieve that signature, delicious result.

Sear the Chicken: Preheat a heavy non-aluminum Dutch oven over moderately high heat. Add 3 tablespoons of olive oil. Once the oil is fragrant, add the diced chicken breast pieces and the cut chicken thighs. Sauté, turning frequently for 5 to 6 minutes until the chicken is lightly browned on all sides. This step is crucial for developing flavor and ensuring the chicken is tender. Remove the chicken from the pot and set aside.
Sauté Aromatics: Add the diced yellow onions and julienned carrots to the same Dutch oven. Sauté, stirring constantly, until the onions are translucent, which should take about 2 minutes. Next, add the minced garlic and sauté for about 30 seconds. Be very careful here – do not allow the garlic to brown, as this can impart a bitter flavor.
Deglaze and Build the Sauce Base: Immediately add the chicken broth to the pot. Stir well, scraping up any bits and pieces that have stuck to the bottom of the pot – this is where a lot of flavor resides!
Incorporate Tomatoes and Herbs: Add all the remaining ingredients for the San Marco Sauce, except the Wondra Flour. This includes the can of Italian plum tomatoes with their juice, dried oregano, dried rosemary, salt, and black pepper. Stir to combine everything.
Simmer the Sauce: Return the browned chicken to the pot. Lower the heat to a gentle simmer.
Create a Slurry: Ladle out 1 ladle-worth of liquid from the simmering sauce into a separate measuring cup. In this cup, whisk the 2 tablespoons of Wondra Flour into the liquid until you have a smooth slurry with no lumps.
Thicken the Sauce: Pour the Wondra Flour slurry back into the pot and stir to incorporate it evenly into the sauce.
Cook the Chicken: Cover the pot with a lid and simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft. This should take approximately 5 to 10 minutes.
Prepare the Vegetables: While the sauce is finishing its cooking, heat 3 tablespoons of olive oil in a heavy skillet over medium heat. Add the julienned green bell pepper, red bell pepper, cut broccoli florets, sliced zucchini, and yellow squash. Sauté the vegetables until they are just crisp-tender. You want them to retain a pleasant bite, not become mushy.
Combine and Finish: Once the chicken in the sauce is tender, add the sautéed vegetables to the Dutch oven. Blend all the ingredients together and simmer for another 10 minutes to allow the flavors to meld beautifully.
Season and Add Pasta: Adjust the salt, pepper, and herb levels to taste. In a separate bowl, toss the cooked fettuccine with 1 tablespoon of olive oil to prevent it from sticking together. Add the prepared fettuccine to the sauce and blend the chicken, vegetables, and sauce thoroughly.
Serve: Serve the Pollo San Marco immediately, ideally with a side of grated Parmesan cheese for an extra touch of flavor.

Expert Tips & Tricks

Uniform Chicken Pieces: Cutting your chicken into consistent 1-inch cubes ensures that both the breast and thigh meat cook evenly, preventing some pieces from becoming dry while others are undercooked.
Don’t Overcook the Garlic: Garlic is a powerful flavor enhancer, but it can quickly turn bitter if burned. Keep a close eye on it during the sautéing phase.
Vegetable Crispness is Key: For the best texture, sauté your vegetables until they are just tender-crisp. They will continue to soften slightly as they simmer in the sauce, but you don’t want them to lose their structure.
Wondra Flour for Smoothness: Wondra flour is a fantastic ingredient for creating smooth sauces quickly. It mixes easily with liquids without forming lumps, ensuring a silky finish.
Taste and Adjust: The beauty of home cooking is the ability to tailor flavors. Don’t be shy about tasting and adjusting the seasoning – more salt, a pinch more herbs, or a crack of black pepper can make a world of difference.

Serving & Storage Suggestions

Pollo San Marco is a dish best enjoyed fresh. Serve it piping hot, allowing guests to add a generous dusting of grated Parmesan cheese at the table. A crusty bread for soaking up any extra sauce is always a welcome addition.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to loosen the sauce if it has thickened considerably. For individual portions, microwaving is also an option, ensuring thorough heating. Avoid freezing, as the vegetables can lose their ideal texture.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of Pollo San Marco. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	935.3 kcal
Calories from Fat	469 kcal
Total Fat	52.2 g	80%
Saturated Fat	11.2 g	56%
Cholesterol	199.5 mg	66%
Sodium	966.7 mg	40%
Total Carbohydrate	63.8 g	21%
Dietary Fiber	7.5 g	29%
Sugars	12.4 g	49%
Protein	53.7 g	107%

Variations & Substitutions

Vegetarian Option: For a vegetarian twist, omit the chicken entirely. You can substitute it with firm tofu, pan-fried until golden, or a medley of heartier vegetables like mushrooms and sweet potatoes. Ensure you use vegetable broth instead of chicken broth.
Gluten-Free: To make this dish gluten-free, use gluten-free pasta and a gluten-free flour blend or cornstarch as a thickener for the sauce. Ensure all other ingredients are certified gluten-free.
Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce when you add the tomatoes and herbs.
Herb Garden Freshness: While dried herbs are convenient, using fresh rosemary and oregano can elevate the flavor profile significantly. Add them towards the end of the simmering process for maximum aroma.

FAQs

Q: Can I prepare some parts of this recipe ahead of time?
A: Yes, you can pre-chop all your vegetables and dice the chicken. The sauce base can also be made up to the point before adding the Wondra Flour slurry and simmered; then finish it later.

Q: What if I don’t have Wondra Flour?
A: You can substitute with regular all-purpose flour, but ensure it’s thoroughly cooked to avoid a raw flour taste. You might need slightly more flour, whisked into a smooth paste with a bit of cold water before adding it to the sauce.

Q: My sauce seems too thin. How can I thicken it?
A: If your sauce is too thin after simmering, you can create another small slurry of Wondra flour and water and stir it in. Alternatively, you can simmer the sauce uncovered for a bit longer to allow some of the liquid to evaporate.

Q: Can I use different types of pasta?
A: Absolutely! While fettuccine is traditional, penne, rigatoni, or even spaghetti would work well with this rich sauce. Just ensure you cook it al dente.

Q: How can I make the chicken extra tender?
A: Ensure you don’t overcook the chicken during the initial sautéing. The final simmering time will tenderize it perfectly. Using a mix of chicken breast and thighs also helps achieve a desirable balance of tenderness.

Final Thoughts

There’s a profound satisfaction in recreating a beloved restaurant dish in your own kitchen, and Olive Garden’s Pollo San Marco is a prime example of that triumph. It’s a testament to how simple, fresh ingredients, combined with thoughtful preparation, can yield extraordinary results. This dish is perfect for a cozy family dinner or for impressing guests with your culinary prowess. So, gather your ingredients, embrace the process, and get ready to savor a truly delicious taste of Italy, right at your own table. Serve it with a crisp Caesar salad and a glass of your favorite Italian red for a complete, unforgettable meal.

Olive Garden Pollo San Marco Recipe