Olive Garden Chicken con Zucchini

Posted by Chefbuzzbuzz at recipegoldmine.com 8/11/2001 4:00 am

Source: The Olive Garden

Sauce:
1/3 cup olive oil
1 cup onion, chopped
1 pound fresh mushrooms, divided
1 1/2 teaspoons garlic, minced
3 cups tomatoes, crushed
16 ounces canned tomatoes, diced and drained
1 1/2 cups tomato puree
1 cup black olives, sliced and drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt

Zucchini:
4 large zucchini, sliced lengthwise 1/4-inch thick
2 tablespoon olive oil
Dried basil
Dried oregano
Salt and black pepper
1 pound rigatoni, cooked
Parmesan cheese, grated

Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion.

Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently.

Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.

Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer. Remove to heated platter and cover to keep warm while saut�ing remaining zucchini.

Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.