RECIPE FROM "SANDY'S
Sam Remo Chicken over Pasta
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 minced garlic
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 crushed red pepper
1/2 cup white wine
4 tsp chicken bouillon granules
flour for dredging
2 lbs. boneless skinless chicken breast halves
olive oil as needed (in addition to above olive oil)
1 lb fresh spaghetti (cooked according to package directions)
Heat oil in Dutch over medium high heat. Add peppers, onions
and mushrooms and saute, 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 and saute 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.
Serve sauce over pasta.