Olive Garden's San Remo

[Easy Recipe Finder]

1 1/2 pounds Green bell peppers, cut into strips
8 ounces Yellow onion, 1/2" strips
1 pound Mushrooms, halved
1/4 cup Olive oil
1 tablespoon Minced garlic, plus 1 teaspoon
32 ounces Canned tomatoes, cut 1/2-inch pieces
16 ounces Tomatoes, crushed in puree
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
1 tablespoon chicken bouillon granules, plus 1 teaspoon Flour, for dredging
2 pounds boneless skinless chicken breast halves, cut in thirds
Olive oil, as needed
1 pound Spaghetti, cooked

Heat oil in Dutch oven 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 tb 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.