1 1/2 lb Green bell peppers,strips
8 oz Yellow onion,1/2" strips
1 lb Mushrooms,halve
1/4 c Olive oil
1 T + 1 ts garlic,mince
32 oz tomatoes w/juice,Canned
cut 1/2" pcs
16 oz Tomatoes,crushed in puree
1 1/2 t Thyme
1/2 t Marjoram
3/4 t Black pepper
1/4 t red pepper,Crushed
1/2 c White wine
1 T + 1 ts chicken bouillon
granules
Flour,for dredging
2 lb Chicken breast halves,bone
skin,cut in thirds
Olive as needed
1 lb Fresh spaghetti,cook
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.
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