Olive Garden Seafood Pasta Chowder
INGREDIENTS:
-----waldine van geffen vghc 3/4 ts Black pepper
1 1/2 lb Green bell peppers; strips 1/4 ts Crushed red pepper
8 oz Yellow onion; 1/2" strips 1/2 c White wine
1 lb Mushrooms; halve 1 tb + 1 ts chicken bouillon
1/4 c Olive oil -- granules
1 tb + 1 ts garlic; mince Flour; for dredging
32 oz Canned tomatoes w/juice 2 lb Chicken breast halves; bone
-- cut 1/2" pcs -- skin, cut in thirds
16 oz Tomatoes; crushed in puree Olive as needed
1 1/2 ts Thyme 1 lb Fresh spaghetti; cook
1/2 ts Marjoram
-----waldine van geffen vghc 3/4 ts Black pepper
1 1/2 lb Green bell peppers; strips 1/4 ts Crushed red pepper
8 oz Yellow onion; 1/2" strips 1/2 c White wine
1 lb Mushrooms; halve 1 tb + 1 ts chicken bouillon
1/4 c Olive oil -- granules
1 tb + 1 ts garlic; mince Flour; for dredging
32 oz Canned tomatoes w/juice 2 lb Chicken breast halves; bone
-- cut 1/2" pcs -- skin, cut in thirds
16 oz Tomatoes; crushed in puree Olive as needed
1 1/2 ts Thyme 1 lb Fresh spaghetti; cook
1/2 ts Marjoram
Heat oil in Dutch over 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 tb olive oil in a large non-stick skillet. 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 addes, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.