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Olive Garden San Remo
Author/Submitted by:
Servings: 4
Categories:
Chicken
/
Pasta
Ingredients: 1 1/2
pounds
Green bell peppers,
cut into strips
8
ounces
Yellow onion,
1/2" strips
1
pound
Mushrooms,
halved
1/4
cup
Olive oil 1
tablespoon
Minced garlic,
plus 1 teaspoon
32
ounces
Canned tomatoes,
cut 1/2-inch pieces
16
ounces
Tomatoes,
crushed in puree
1 1/2
teaspoons
Thyme 1/2
teaspoon
Marjoram 3/4
teaspoon
Black pepper 1/4
teaspoon
Crushed red pepper 1/2
cup
White wine 1
tablespoon
chicken bouillon granules,
plus 1 teaspoon
Flour,
for dredging
2
pounds
boneless skinless chicken breast halves,
cut in thirds
Olive oil,
as needed
1
pound
Spaghetti,
cooked
Directions:
Heat oil in Dutch oven over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.
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