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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Green bell peppers - strips

  2. g Yellow onion - 1/2

  3. 1 lb 454g / 16oz Mushrooms - halve

  4. 1/4 cup 59ml Olive oil

  5. 1 tablespoon 15ml 1 tsp garlic - mince

  6. 32 oz 909g Canned tomatoes w/juice

  7. Cut 1/2" pcs

  8. 16 oz 454g Tomatoes - crushed in puree

  9. 1 1/2 teaspoons 7 1/2ml Thyme

  10. 1/2 teaspoon 2 1/2ml Marjoram

  11. 3/4 teaspoon 3.8ml Black pepper

  12. 1/4 teaspoon 1 1/3ml Crushed red pepper

  13. 1/2 cup 118ml White wine

  14. 1 tablespoon 15ml 1 tsp chicken bouillon

  15. Granules

  16. Flour - for dredging

  17. 2 lbs 908g / 32oz Chicken breast halves - bone

  18. Skin - cut in thirds

  19. Olive as needed

  20. 1 lb 454g / 16oz Fresh spaghetti - cook

Instructions Jump to Ingredients ↑

  1. 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 TBS olive oil in a large non-stick skillet.

  2. 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.

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