Copycat Olive Garden Chicken San Remo - cooking recipe

Ingredients

1 1/2 lbs green peppers, cut into strips
8 ounces yellow onions, cut into strips
16 ounces mushrooms, halved
1/4 cup olive oil
4 teaspoons garlic, minced
32 ounces crushed tomatoes in puree
1 1/2 teaspoons thyme
1/2 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine
4 teaspoons chicken bouillon granules
1/2 cup flour
2 lbs boneless skinless chicken breast halves, cut into strips
1 lb spaghetti

Preparation

Heat oil in large pot over medium high heat.
Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
Add garlic, cook 2 minutes.
Stir in tomatoes, herbs, wine and bouillon.
Lower heat and let simmer while preparing chicken.
Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
As pieces brown, add to tomato-pepper sauce.
When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
Serve sauce over pasta.