Olive Garden's Pollo Rocca
Peek at a Recipe From One of America's Favorite Restaurants
Dice red peppers into 1/4 in. cubes.
Dice zucchini into 1/2 in. cubes.
Heat olive oil in a 10 in. to 12 in. skillet over medium heat. Add the chicken strips and cook until pink is no longer visible and juices run clear (165 degrees). About three minutes each side.
Boil water for pasta in a large pot. Add the pasta to boiling water.
Cook until al dente, about three minutes.
Add sun-dried tomatoes and garlic to skillet with chicken.
Saute for two minutes.
Add the basil red peppers, zucchini, fontina cheese, Mediterranean spiced sea salt and pepper. Saute one minute more.
Stir in heavy cream. Heat until bubbling throughout, stirring frequently. Salt and pepper to taste.
Drain the pasta and transfer to a large platter.
Add the chicken and vegetables to the top of the pasta.