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
Heat oil in Dutch oven over medium high heat.
Add peppers, onions and mushrooms and sautÃ©, 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 tbs 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.
About Olive Garden
Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.