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Pasta San Remo
1 1/2 pounds green bell peppers -- strips
8 ounces yellow onion -- 1/2" strips
1 pound mushrooms -- halve
1/4 cup olive oil
1 tablespoon + 1 tsp garlic -- mince
32 ounces canned tomatoes w/juice cut 1/2" pcs
16 ounces tomatoes -- crushed in puree
1 1/2 teaspoons thyme
1/2 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup white wine
1 tablespoon + 1 tsp chicken bouillon granules
flour -- for dredging
2 pounds chicken breast halves -- bone skin -- cut in thirds
olive as needed
1 pound fresh spaghetti -- cook
Heat oil in Dutch oven over medium high heat. Add peppers, onions and mushrooms and saut 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 TBS olive oil in a large non-stick skillet.
Dredge chicken in flour and saut 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 added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.