Restaurant Recipes

Olive Garden San Remo

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Yield: 4 servings


  • 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 oven over medium-high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.
  2. Add garlic and cook for 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 into 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.


Posted by dizzybreez at Recipe Goldmine May 24, 2001.

Source: Olive Garden Restaurants

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