Olive garden san remo

Yield: 4 to 6

Measure 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
\N \N 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
\N \N Olive as needed
1 pounds Fresh spaghetti; cook

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

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