Copycat Olive Garden Chicken San Remo

• 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

1. Heat oil in large pot over medium high heat.
2. Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
3. Add garlic, cook 2 minutes.
4. Stir in tomatoes, herbs, wine and bouillon.
5. Lower heat and let simmer while preparing chicken.
6. Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
7. Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
8. As pieces brown, add to tomato-pepper sauce.
9. When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
10. Serve sauce over pasta.

green peppers, yellow onions, mushrooms, olive oil, garlic, tomatoes, thyme, marjoram, black pepper, red pepper, white wine, chicken bouillon granules, flour, chicken

Taken from www.food.com/recipe/copycat-olive-garden-chicken-san-remo-168415 (may not work)