Title: Chicken & Vegetables San Remo
Categories: Pasta Poultry
Yield: 4 Servings

1 1/2	lb	Green bell peppers -- cut
		Into strips
8	oz	Yellow onion -- 1/2" strips
1	lb	Mushrooms -- halved
1/4	c	Olive oil
4	ts	Garlic -- minced
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
4	ts	Chicken bouillon granules
		Flour -- for dredging
2	lb	Boneless skinless chicken
		Breast halves -- cut in
		Olive oil as needed
1	lb	Fresh spaghetti -- cooked

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.

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