posted by Nancy K 07-26-100 7:09 AM
Olive Garden San Remo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Green bell peppers -- cut into strips
8 ounces Yellow onion -- 1/2" strips
1 pound Mushrooms -- halved
1/4 cup Olive oil
4 teaspoons garlic -- minced
32 ounces Canned tomatoes with juice -- cut 1/2" pieces
16 ounces Tomatoes -- crushed in puree
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
Olive oil as needed
1 pound Fresh spaghetti -- cooked
Heat oil in Dutch 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 tbl. 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.