Olive Garden San Remo Recipe
Recipe
Ingredients
1 1/2 lb green bell peppers -- cut
1 into strips
8 oz yellow onion -- 1/2 strips
1 lb mushrooms -- halved
1/4 cup olive oil
4 tsp garlic -- minced
32 oz canned tomatoes w/juice --
1 cut 1/2 pcs
16 oz tomatoes -- crushed in
1 puree
1 1/2 tsp thyme
1/2 tsp marjoram
3/4 tsp black pepper
1/4 tsp crushed red pepper
1/2 cup white wine
4 tsp chicken bouillon granules
1 flour -- for dredging
2 lb boneless skinless chicken
1 breast halves -- cut in
1 olive oil as needed
1 lb fresh spaghetti -- cooked
Recipe
Preparation
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.
Recipe By :
Servings:
4
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