Shelly's Recipe

SAN REMO PASTA

Category: Pasta - Meat

1 1/2 lb green bell peppers, cut into strips
8 oz yellow onion, cut into 1/2 inch strips
1 lb mushrooms, sliced
1/4 cup olive oil
4 tsp olive oil
4 tsp minced garlic
1 (32 oz) can tomatoes with juice, cut into 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 dry white wine
4 tsp chicken bouillon granules
Flour, for dredging
2 lbs boneless, skinless chicken breasts
Olive oil, as needed
1 lb spaghetti, cooked al dente

Heat oil in a Dutch oven over medium heat. Add vegetables; saute, stirring constantly for 15-20 minutes. Add garlic, cook 2 more minutes. Stir in tomatoes, herbs wine and bouillon. Lower heat and simmer while preparing chicken.

Heat 1 tbsp olive oil in a large skillet. Dredge chicken in seasoned flour and saute until golden. Do not crown skillet; add more olive oil as needed.

As pieces are brown, add to tomato sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve over pasta.