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Olive Garden Pasta San Remo

Type: Pasta, Poultry
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozGreen bell peppers - strips
8 oz 227gYellow onion - 1/2" strips
1 lb 454g / 16ozMushrooms - halve
1/4 cup 59mlOlive oil
1 tablespoon 15ml+ 1 tsp garlic - mince
32 oz 909gCanned tomatoes w/juice
  Cut 1/2" pcs
16 oz 454gTomatoes - crushed in puree
1 1/2 teaspoons 7.5mlThyme
1/2 teaspoon 2.5mlMarjoram
3/4 teaspoon 3.8mlBlack pepper
1/4 teaspoon 1.3mlCrushed red pepper
1/2 cup 118mlWhite wine
1 tablespoon 15ml+ 1 tsp chicken bouillon
  Granules
  Flour - for dredging
2 lbs 908g / 32ozChicken breast halves - bone
  Skin - cut in thirds
  Olive as needed
1 lb 454g / 16ozFresh spaghetti - cook

Recipe Instructions

Heat oil in Dutch oven 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 TBS 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 added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.

Source:
The Olive Garden.

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