Olive Garden San Remopasta, poultry 1 1/2 lb green bell peppers -- cut 1 into strips 8 oz yellow onion -- 1/2 strips 1 lb mushrooms -- halved 1/4 cup olive oil 4 teaspoon garlic -- minced 32 oz canned tomatoes w/juice -- 1 cut 1/2 pcs 16 oz tomatoes -- crushed in 1 puree 1 1/2 teaspoon thyme 1/2 teaspoon marjoram 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 cup white wine 4 teaspoon chicken bouillon granules 1 flour -- for dredging 2 lb boneless skinless chicken 1 breast halves -- cut in 1 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. Source: The Olive Garden. Recipe By : |
