Olive Garden San Remo
1 1/2 pounds green bell peppers, cut into strips
8 ounces yellow onion, cut into 1/2-inch strips
1 pound mushrooms, halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes with juice,
cut into 1/2-inch pieces
16 ounces tomatoes in purée, crushed
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
4 teaspoons chicken bouillon granules
Flour, for dredging
2 pounds boneless skinless chicken breast
halves, cut into pieces
Olive oil, as needed
1 pound fresh spaghetti, cooked
Heat oil in Dutch over 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 tablespoon olive oil in a large nonstick 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.
Yields 4 servings.