Recipe - Olive Garden San Remo

WALDINE VAN GEFFEN
VGHC42A
1 One half pound Green bell peppers cut
Into strips
8 ounce Yellow onion 1/2" strips
1 pound Mushrooms halved
One fourth cup Olive oil
4 teaspoon Garlic minced
32 ounce Canned tomatoes w/juice
Cut 1/2" pcs
16 ounce Tomatoes crushed in
Puree
1 One half teaspoon Thyme
One half teaspoon Marjoram
Three fourths teaspoon Black pepper
One fourth teaspoon Crushed red pepper
One half cup White wine
4 teaspoon Chicken bouillon granules
Flour for dredging
2 pound Boneless skinless chicken
Breast halves cut in
Olive oil as needed
1 pound 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 tablespoon olive oil in a large
nonstick 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 tomatopepper 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 :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini