Olive Garden San Remo :

[Shawnee]

Olive Garden San Remo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Copycat
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Green bell peppers -- strips
8 ounces Yellow onion -- 1/2" strips
1 pound Mushrooms -- halve
1/4 cup Olive oil
1 tablesthingy + 1 ts garlic -- mince
32 ounces Canned tomatoes w/juice
cut 1/2" pcs
16 ounces Tomatoes -- crushed in puree
1 1/2 teasthingys Thyme
1/2 teasthingy Marjoram
3/4 teasthingy Black pepper
1/4 teasthingy Crushed red pepper
1/2 cup White wine
1 tablesthingy + 1 ts chicken bouillon
granules
Flour -- for dredging
2 pounds Chicken breast halves; bone
skin -- cut in thirds
Olive as needed
1 pound Fresh spaghetti -- cook

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.

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