Copycat Olive Garden Chicken San Remo |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love Italian food and this is a dish I have made over and over for the past 5 years. Ingredients:
1 1/2 lbs green peppers, cut into strips |
8 ounces yellow onions, cut into strips |
16 ounces mushrooms, halved |
1/4 cup olive oil |
4 teaspoons garlic, minced |
32 ounces crushed tomatoes in puree |
1 1/2 teaspoons thyme |
1/2 teaspoon marjoram |
3/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1/2 cup white wine |
4 teaspoons chicken bouillon granules |
1/2 cup flour |
2 lbs boneless skinless chicken breast halves, cut into strips |
1 lb spaghetti |
Directions:
1. Heat oil in large pot over medium high heat.
2. Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
3. Add garlic, cook 2 minutes.
4. Stir in tomatoes, herbs, wine and bouillon.
5. Lower heat and let simmer while preparing chicken.
6. Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
7. Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
8. As pieces brown, add to tomato-pepper sauce.
9. When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
10. Serve sauce over pasta.
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