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Copycat Olive Garden Chicken San Remo
Time: 1 hrs 10 mins
Ingredients
- 1 1/2 lbs green peppers, cut into strips
- 8 ounces yellow onions, cut into strips
- 16 ounces mushrooms, halved
- 1/4 cup olive oil
- 4 teaspoons garlic, minced
- 32 ounces crushed tomatoes in puree
- 1 1/2 teaspoons thyme
- 1/2 teaspoon marjoram
- 3/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 4 teaspoons chicken bouillon granules
- 1/2 cup flour
- 2 lbs boneless skinless chicken breast halves, cut into strips
- 1 lb spaghetti
Directions
- 1 Heat oil in large pot over medium high heat.
- 2 Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
- 3 Add garlic, cook 2 minutes.
- 4 Stir in tomatoes, herbs, wine and bouillon.
- 5 Lower heat and let simmer while preparing chicken.
- 6 Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
- 7 Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
- 8 As pieces brown, add to tomato-pepper sauce.
- 9 When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
- 10 Serve sauce over pasta.
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