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Olive Garden San Remo

Author/Submitted by:
Servings: 4
Categories: Chicken / Pasta

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

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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