Olive Garden San Remo

  1 1/2 lb Green bell peppers -- cut
           Into strips
      8 oz Yellow onion -- 1/2" strips
      1 lb Mushrooms -- halved
    1/4 c  Olive oil
      4 ts Garlic -- minced
     32 oz Canned tomatoes w/juice --
           Cut 1/2" pcs
     16 oz Tomatoes -- crushed in
           Puree
  1 1/2 ts Thyme
    1/2 ts Marjoram
    3/4 ts Black pepper
    1/4 ts Crushed red pepper
    1/2 c  White wine
      4 ts Chicken bouillon granules
           Flour -- for dredging
      2 lb Boneless skinless chicken
           Breast halves -- cut in
           Olive oil as needed
      1 lb Fresh spaghetti -- cooked

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.


Yield: 4 Servings