Olive Garden Chicken
INGREDIENTS:
-----waldine van geffen vghc 1 tb Beef bouillon granules
1/4 lb Butter 1/4 c Oil-pk sun-dried tomatoes
1 1/2 c Onion; chop -- mince
3/4 c Carrots; julienne 1 1/4 c Crushed tomatoes in puree
12 oz Broccoli florets; 1" pcs 1 tb Fresh parsley; chop fine
8 oz Mushrooms; slice 1/4 ts Oregano
1 1/4 c Yellow squash; slice thin 1/4 ts Rosemary; ground
-- and halve 1/8 ts Crushed red pepper flakes
1 ts Garlic; mince 1 lb Fresh angel hair pasta; cook
1 1/2 c Water 1/2 c Parmesan cheese
-----waldine van geffen vghc 1 tb Beef bouillon granules
1/4 lb Butter 1/4 c Oil-pk sun-dried tomatoes
1 1/2 c Onion; chop -- mince
3/4 c Carrots; julienne 1 1/4 c Crushed tomatoes in puree
12 oz Broccoli florets; 1" pcs 1 tb Fresh parsley; chop fine
8 oz Mushrooms; slice 1/4 ts Oregano
1 1/4 c Yellow squash; slice thin 1/4 ts Rosemary; ground
-- and halve 1/8 ts Crushed red pepper flakes
1 ts Garlic; mince 1 lb Fresh angel hair pasta; cook
1 1/2 c Water 1/2 c Parmesan cheese
Melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and squat for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 miniutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve.