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Baker Troop

Olive Garden San Remo

Rating

0.0/5 rating (0 votes)
  • Time: 45 min
  • Serves: 8
  • Complexity: easy
  • Calories: 465
  • Carbs: 65
Olive Garden San Remo

Ingredients

  • 1 1/2 lbs. green bell peppers - Cut into strips
  • 8 oz. yellow onion - Cut into 1/2" strips
  • 1 lb. mushrooms - halved
  • 1/4 cup olive oil
  • 4 tsp. garlic - minced
  • 32 oz. canned tomatoes w/juice - cut 1/2" pieces
  • 16 oz. tomatoes - crushed in puree
  • 1 1/2 tsp. thyme
  • 1/2 tsp. marjoram
  • 3/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 C. white wine
  • 4 tsp. chicken bouillon granules
  • Flour for dredging
  • 2 lbs. boneless skinless chicken breast halves
  • olive oil as needed
  • 1 lb. fresh ziti macaroni
  • I cup Parmesan cheese

Directions

Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, 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-tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour(seasoned with garlic spice mixture) and sauté 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 adds, cover and simmer 10 minutes to finish cooking chicken. Sprinkle Parmesan cheese over ziti before adding sauce over pasta.