Cooking Recipe Olive Garden San Remo

Recipe Ingredients

-WALDINE VAN GEFFEN

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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

Directions

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 :

Categories matching this recipe

Pasta ,Copycat ,Poultry