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