Olive Garden San Remo

1 and 1/2 pounds green bell peppers, Cut into strips

8 ounces yellow onion, cut into 1/2" strips

1 pound mushrooms, halved

1/4 cup olive oil

4 teaspoons minced garlic

32 ounces canned tomatoes w/juice, into cut 1/2" pieces

16 ounces crushed tomatoes in puree

1 1/2 teaspoons thyme

1/2 teaspoons marjoram

3/4 teaspoons black pepper

1/4 teaspoons 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



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 tablespoon 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.

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