Olive Garden San Remo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-WALDINE VAN GEFFEN VGHC42A-----,
1 1/2 lbs: Green bell peppers, cut
Into strips,
8 ounce: Yellow onion, 1/2" strips
1 lbs: Mushrooms, halved
1/4 cup: Olive oil,
4 tsp: Garlic, minced
32 ounce: Canned tomatoes w/juice --,
Cut 1/2" pcs,
16 ounce: Tomatoes, crushed in
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,
Flour, for dredging
2 lbs: Boneless skinless chicken,
Breast halves, cut in
Olive oil as needed,
1 lbs: Fresh spaghetti, cooked
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. Source: The Olive Garden.
Recipe By :
Source from luhu.jp
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 :
Source from luhu.jp