Olive Garden San Remo

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  • 1 1/2 pounds green bell peppers, cut into strips
  • 8 ounces yellow onion, cut into 1/2-inch strips
  • 1 pound mushrooms, halved
  • 1/4 cup olive oil
  • 4 teaspoons minced garlic
  • 32 ounces canned tomatoes with juice, cut into 1/2-inch pieces
  • 16 ounces tomatoes in puree, crushed
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon marjoram
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup white wine
  • 4 teaspoons chicken bouillon granules
  • Flour, for dredging
  • 2 pounds boneless skinless chicken breast halves, cut into pieces
  • Olive oil, as needed
  • 1 pound fresh spaghetti, cooked


  1. Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.
  2. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.
  3. Heat 1 tablespoon olive oil in a large nonstick skillet.
  4. Dredge chicken in flour 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 added, cover and simmer 10 minutes to finish cooking chicken.
  5. Serve sauce over pasta.

Yield: 4 servings

Posted by dizzybreez at Recipe Goldmine May 24, 2001.

Source: Olive Garden Restaurants