1 and 1/2 pounds green bell peppers, Cut into strips
8 ounces yellow onion, cut into 1/2" strips
1 pound mushrooms, halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes w/juice, into cut 1/2" pieces
16 ounces crushed tomatoes in puree
1 1/2 teaspoons thyme
1/2 teaspoons marjoram
3/4 teaspoons black pepper
1/4 teaspoons crushed red pepper
1/2 cup white wine
4 teaspoons chicken bouillon granules
flour for dredging
2 pounds boneless skinless chicken breast halves
olive oil as needed
1 pound fresh spaghetti
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 tablespoon 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.