Olive Garden San Remo

Recipe Ingredients

		Van geffen - vghc42a-----
1 1/2 lbs	681g / 24oz	Green bell peppers - cut
		Into strips
8 oz	227g	Yellow onion - 1/2" strips
1 lb	454g / 16oz	Mushrooms - halved
1/4 cup	59ml	Olive oil
4 teaspoons	20ml	Garlic - minced
32 oz	909g	Canned tomatoes w/juice --
		Cut 1/2" pcs
16 oz	454g	Tomatoes - crushed in
		Puree
1 1/2 teaspoons	7.5ml	Thyme
1/2 teaspoon	2.5ml	Marjoram
3/4 teaspoon	3.8ml	Black pepper
1/4 teaspoon	1.3ml	Crushed red pepper
1/2 cup	118ml	White wine
4 teaspoons	20ml	Chicken bouillon granules
		Flour - for dredging
2 lbs	908g / 32oz	Boneless skinless chicken
		Breast halves - cut in
		Olive oil as needed
1 lb	454g / 16oz	Fresh spaghetti - cooked

Recipe Instructions

Source:
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. The Olive Garden.

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