Title: Olive Garden San Remo
Categories: Chicken Pasta
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| 1 1/2 | lb | Green bell peppers; strips |
| 8 | oz | Yellow onion; 1/2" strips |
| 1 | lb | Mushrooms; halve |
| 1/4 | c | Olive oil |
| 1 | tb | + 1 ts garlic; mince |
| 32 | oz | Canned tomatoes w/juice; cut 1/2" pcs |
| 16 | oz | Tomatoes; crushed in puree |
| 1 1/2 | ts | Thyme |
| 1/2 | ts | Marjoram |
| 3/4 | ts | Black pepper |
| 1/4 | ts | Crushed red pepper |
| 1/2 | c | White wine |
| 1 | tb | + 1 ts chicken bouillon granules |
| | | Flour; for dredging |
| 2 | lb | Chicken breast halves; bone, skin, cut in thirds |
| | | Olive as needed |
| 1 | lb | Fresh spaghetti; cook |
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.