Olive Garden San Remochicken, pasta -----WALDINE VAN GEFFEN VGHC42A---- 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 w/juice; cut 1/2" pcs 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 ha; cut in 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. |
