1 1/2 pounds green bell peppers -- cut into strips
8 ounces yellow onion -- cut 1/2" strips
1 pound mushrooms -- halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes with juice -- cut 1/2" pieces
16 ounces tomatoes in puree -- crushed
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
4 teaspoons chicken bouillon granules
Flour -- for dredging
2 pounds boneless skinless chicken breast halves -- cut into pieces
Olive oil -- as needed
1 pound fresh spaghetti -- cooked
Heat oil in Dutch over 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 tablespoon 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.
This recipe yields 4 servings.