Pasta recipes

Olive Garden San Remo

Course : Pasta
Serves: 4

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Ingredients:

1 1/2 pounds green bell peppers -- cut into strips

8 ounces yellow onion -- 1/2 inch strips

1 pound mushrooms -- halved

1/4 cup olive oil

4 teaspoons garlic -- minced

32 ounces canned tomatoes w/juice -- cut 1/2 inch pieces

16 ounces tomatoes -- crushed in puree

1 1/2 teaspoons thyme

1/2 teaspoon marjoram

3/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1/2 cup white wine

4 teaspoons chicken bouillon granules

3 tablespoons flour -- for dredging

2 pounds boneless skinless chicken breast halves -- cut in thirds

2 tablespoons olive oil as needed

1 pound fresh spaghetti -- cooked

Preparation / Directions:

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.

Olive Garden San Remo

Ingredients:

Preparation / Directions:

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