Olive Garden San Remo


  • 1 1/2 lbs green bell peppers, cut into strips
  • 8 oz yellow onion, cut into 1/2-inch strips
  • 1 lbs mushrooms, halved
  • 1/4 cup olive oil
  • 4 tsp minced garlic
  • 32 oz canned tomatoes with juice, cut into 1/2-inch pieces
  • 16 oz tomatoes in purée, crushed
  • 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
  • Flour, for dredging
  • 2 lbs boneless skinless chicken breast halves, cut into pieces
  • Olive oil, as needed
  • 1 lbs fresh spaghetti, cooked


Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saut?, 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 Tbsp olive oil in a large nonstick skillet.

Dredge chicken in flour and sauté 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.

Makes 4

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