Copycat Olive Garden Chicken San Remo
photo by lazyme
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow was this good!!!! I was completely blown away by how tasty this was. It was a bit time consuming, and I may try it next time without flouring the chicken but it was super rich and tasty! I used more garlic than the recipe called for and slightly less chicken and peppers. Cut the tomatoes down to about 28 ounces and doubled the crushed red pepper flakes. My mom was here visiting when I made this and she ADORED it and even fought me for the leftovers. I will definitely make this one again. Loved this over spaghetti. Made for Zaar Tag.
-
OMG! This is soooooo good! The only thing I changed was using diced tomatoes with a bit of tom. paste instead of crushed tomatoes to make it more interesting and prettier to look at. I used only the spices in the recipe so it wouldn't taste like every other Italian dish I make. The sml. amt. of crushed chillies gave it just the right bite. The wine gave it such a special flavor. Well worth the effort!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.