Recipe for Olive Garden San Remo


1 1/2 lb green bell peppers; strips
8 oz yellow onion; 1/2 strips
1 lb mushrooms; halve
1/4 cup olive oil
1 tablespoon + 1 ts garlic; mince
32 oz canned tomatoes w/juice; cut 1/2 pcs
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup white wine
1 tablespoon + 1 ts chicken bouillon granules
1 flour; for dredging
2 lb chicken breast halves; boned
16 oz tomatoes; crushed in puree
1 1/2 teaspoon thyme
1/2 teaspoon marjoram skin, cut in thirds
1 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.

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