| 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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