| | WALDINE VAN GEFFEN |
| | VGHC42A----- |
| | VEGETABLES |
| 1 | c | Green bell pepper -- |
| | Julienne |
| 1 | c | Red bell pepper -- julienne |
| 1 3/4 | c | Broccoli florets -- cut |
| | Small |
| 1 | c | Zucchini; sliced 1/4" -- |
| | Then halved |
| 1 | c | Yellow squash; sliced 1/4" |
| | Then halved |
| 3 | tb | Olive oil |
| | PASTA |
| 6 | c | Fresh fettuccine -- cooked |
| | And drained |
| 1 | tb | Olive oil |
| | SAN MARCO SAUCE |
| 3 | tb | Olive oil |
| 2 | lb | Chicken thigh meat; skinned |
| | And boned -- cubed (1") |
| 2 | lg | Yellow onions -- diced |
| 1 | c | Carrots -- peeled and |
| | Julienned |
| 1 | tb | Garlic -- chopped fine |
| 1 | c | Chicken broth |
| 28 | oz | Italian plum tomatoes, |
| | Canned w/juice |
| 1 | ts | Dried oregano |
| 1 | ts | Dried rosemary |
| 3/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | ts | Wondra flour |
