Olive garden san remo
Yield: 4 Servings -WA
Ingredients:
- 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
Instructions:
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. Recipe By :
