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, and garlic. With a few ingredients out of your pantry, you can 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, and you will be leaving a clean plate with our version of Olive Garden Sam Remo.

Olive Garden Sam Remo
Yield: 4-6 servings
You can find more Olive Garden Recipes at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.
Olive Garden San Remo
These chicken breasts are served in a delightful seasoned sauce with pasta.
Ingredients
- 1 and 1/2 pounds green bell peppers, Cut into strips
- 8 ounces yellow onion, cut into 1/2" strips
- 1 pound mushrooms, halved
- 1/4 cup olive oil
- 4 teaspoons minced garlic
- 32 ounces canned tomatoes w/juice, into cut 1/2" pieces
- 16 ounces crushed tomatoes in puree
- 1 1/2 teaspoons thyme
- 1/2 teaspoons marjoram
- 3/4 teaspoons black pepper
- 1/4 teaspoons crushed red pepper
- 1/2 cup white wine
- 4 teaspoons chicken bouillon granules
- flour for dredging
- 2 pounds boneless skinless chicken breast halves
- olive oil as needed
- 1 pound fresh spaghetti
Instructions
Heat oil in Dutch oven 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 tablespoon 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 added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.
Print Recipe
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Olive Garden Chicken Formaggio Pizza
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
