Italian: Olive Garden Shrimp Cristoforo
INGREDIENTS:
1/2 c All-purpose flour
2 ts Salt, divided
1/2 ts Pepper, divided
3 tb Olive oil
3 To 3-1/2 pounds chicken, 4
Breasts, 4 thighs, skin
Removed
1 c Sliced onion
1 c Sliced mushrooms
1 c Green pepper rings
2 Cloves garlic, minced
2 ts Dried oregano leaves, crush
1 ts Dried basil leaves, crushed
3 1/2 c (29-oz can) tomato sauce
1 3/4 c (14-1/2 oz can) Contadina
Whole Peeled Tomatoes and
Juice
1 lb Dry pasta, cooked and
Drained, or 2 cups rice,
Cooked
1/2 c All-purpose flour
2 ts Salt, divided
1/2 ts Pepper, divided
3 tb Olive oil
3 To 3-1/2 pounds chicken, 4
Breasts, 4 thighs, skin
Removed
1 c Sliced onion
1 c Sliced mushrooms
1 c Green pepper rings
2 Cloves garlic, minced
2 ts Dried oregano leaves, crush
1 ts Dried basil leaves, crushed
3 1/2 c (29-oz can) tomato sauce
1 3/4 c (14-1/2 oz can) Contadina
Whole Peeled Tomatoes and
Juice
1 lb Dry pasta, cooked and
Drained, or 2 cups rice,
Cooked
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.