Olive Garden San Remo

* Exported from MasterCook *

Olive Garden San Remo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Dressings
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Green bell peppers -- strips
8 ounces Yellow onion -- 1/2" strips
1 pound Mushrooms -- halve
1/4 cup Olive oil
1 tablespoon + 1 ts garlic -- mince
32 ounces Canned tomatoes w/juice
cut 1/2" pieces
16 ounces Tomatoes -- crushed in puree
1 1/2 teaspoons Thyme
1/2 teaspoon Marjoram
3/4 teaspoon Black pepper
1/4 teaspoon Crushed red pepper
1/2 cup White wine
1 tablespoon + 1 ts chicken bouillon
granules
Flour -- for dredging
2 pounds Chicken breast halves -- bone
skin -- cut in thirds
Olive as needed
1 pound Fresh spaghetti -- cook

Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms
and sauté, 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 sauté 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 added, cover and simmer
10 minutes to finish cooking chicken. Serve sauce over pasta. Source: The
Olive Garden.


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