Olive garden san remo
4 to 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Green bell peppers; strips |
| 8 | ounces | Yellow onion; 1/2\" strips |
| 1 | pounds | Mushrooms; halve |
| ¼ | cup | Olive oil |
| 1 | tablespoon | + 1 ts garlic; mince |
| 32 | ounces | Canned tomatoes w/juice; cut 1/2\" pcs |
| ¾ | teaspoon | Black pepper |
| ¼ | teaspoon | Crushed red pepper |
| ½ | cup | White wine |
| 1 | tablespoon | + 1 ts chicken bouillon granules |
| Flour; for dredging | ||
| 2 | pounds | Chicken breast halves; boned |
| 16 | ounces | Tomatoes; crushed in puree |
| 1½ | teaspoon | Thyme |
| ½ | teaspoon | Marjoram skin, cut in thirds |
| Olive as needed | ||
| 1 | pounds | Fresh spaghetti; cook |
Directions
WALDINE VAN GEFFEN VGHC42A
Heat oil in Dutch over 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 addes, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Source: The Olive Garden.
Submitted By BILL SPALDING On 01-25-95