Olive Garden San Remo

--WALDINE VAN GEFFEN VGHC42A--

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

4 teaspoons garlic -- minced

32 ounces canned tomatoes w/juice -- cut 1/2" pcs

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

4 teaspoons chicken bouillon granules

flour -- for dredging

2 pounds boneless skinless chicken breast halves -- cut in

thirds

olive oil as needed

1 pound fresh spaghetti -- cooked