Olive garden san remo

Ingredients

Quantity		Ingredient
1½	pounds	Green bell peppers; strips
8	ounces	Yellow onion; 1/2\" strips
1	pounds	Mushrooms; halve
¼	cup	Olive oil
1	tablespoon	+ 1 ts garlic; mince
32	ounces	Canned tomatoes w/juice; cut 1/2\" pcs
¾	teaspoon	Black pepper
¼	teaspoon	Crushed red pepper
½	cup	White wine
1	tablespoon	+ 1 ts chicken bouillon granules
		Flour; for dredging
2	pounds	Chicken breast halves; boned
16	ounces	Tomatoes; crushed in puree
1½	teaspoon	Thyme
½	teaspoon	Marjoram skin, cut in thirds
		Olive as needed
1	pounds	Fresh spaghetti; cook

Directions

WALDINE VAN GEFFEN VGHC42A

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. Source: The Olive Garden.

Submitted By BILL SPALDING On 01-25-95

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