Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
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-WALDINE VAN GEFFEN
-VGHC42A-----
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. Source: The Olive
Garden.
