Name: Olive Garden San Remo
Ingredients: -WALDINE VAN GEFFEN VGHC42A-----; 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

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Pasta, Poultry	4	Servings

INGREDIENTS

		-WALDINE VAN GEFFEN VGHC42A—–
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

INSTRUCTIONS

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     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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