[Anonymous]

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 oven 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 added, cover and simmer 10 minutes to finish cooking chicken.

Serve sauce over pasta.