Shelly's Recipe

CHICKEN AND VEGETABLES SAN REMO

Category: Chicken

1 1/2 lb green bell pepper, cut into strips
1 cup onions, cut into 1/2 inch strips
1 lb mushrooms, halved
1/4 cup olive oil
4 tsp garlic, minced
1 (32 oz) can tomatoes with juice, cut in 1/2 inch pieces
1 (16 oz) can tomatoes, crushed in puree
1 1/2 tsp thyme
1/2 tsp marjoram
3/4 tsp pepper
1/4 tsp crushed red pepper
1/2 cup white wine
4 tsp chicken bouillon granules
Flour, for dredging
2 lb boneless, skinless chicken breasts, cu into strips
Olive oil, as needed
1 lb spaghetti, cooked

Heat oil in a Dutch oven over medium high heat. Add vegetables and saute, stirring constantly for 15-20 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 tbsp olive oil in a large skillet. Dredge chicken in flour; saute until golden. Do not crowd skillet; add more oil as needed. As pieces or 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.