Olive Garden San Remo
| Yield: | 4 Servings |
| Categories: | Pasta, Poultry |
| -WALDINE VAN GEFFEN VGHC42A----- | ||
| 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 |
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