Lots of fresh vegetables make for a light and filling chicken dish.  With our version of this recipe, you can walk through a farmers market, or even your supermarket and pick up green bell peppers, onions, mushrooms, garlic, and a few ingredients out of your pantry and you will make a robust dish that will please all of your guests.  Be sure to serve this up with some fresh pasta and some crusty bread, you will be leaving a clean plate with our version of Olive Garden Sam Remo.

1 1/2 lbs. Green bell peppers – Cut into strips
8 oz. Yellow onion – Cut into 1/2" strips
1 lb. Mushrooms – halved
1/4 C. Olive oil
4 tsp. garlic – minced
32 oz. Canned tomatoes w/juice – cut 1/2" pieces
16 oz. 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 C. White wine
4 tsp. chicken bouillon granules
Flour for dredging
2 lbs. boneless skinless chicken breast halves
Olive oil as needed
1 lb, Fresh spaghetti

Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, 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-tablespoon olive oil in a large non-stick 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 adds, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.

TAGS | Olive Garden

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