Recipe

Olive Garden Seafood Pasta Chowder Recipe


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Ingredients
  • Olive oil as needed
  • 8 oz Yellow onion -- 1/2" strips
  • 1 lb Mushrooms -- halved
  • 2 lb Boneless skinless chicken
  • 1/2 ts Marjoram
  • 3/4 ts Black pepper
  • Cut 1/2" pcs
  • 4 ts Chicken bouillon granules
  • Into strips
  • Breast halves -- cut in
  • 1 1/2 ts Thyme
  • 1 1/2 lb Green bell peppers -- cut
  • Puree
  • 1 lb Fresh spaghetti -- cooked
  • 4 ts Garlic -- minced
  • 1/2 c White wine
  • Flour -- for dredging
  • 16 oz Tomatoes -- crushed in
  • 1/4 ts Crushed red pepper
  • 1/4 c Olive oil
  • 32 oz Canned tomatoes w/juice --

Directions
  • Step #1 Heat oil in Dutch over over medium high heat.
  • Step #2 Add peppers, onions and mushrooms & saute, stirring constantly for 15 to 20 mins.
  • Step #3 Add garlic & cook 2 more mins.
  • Step #4 stir in the tomatoes, herbs, wine and bouillon.
  • Step #5 Lower heat & let simmer while preparing chicken.
  • Step #6 Heat 1 tb olive oil in a large non-stick skillet.
  • Step #7 Dredge chicken in flour & saute until golden.
  • Step #8 Do not crowd skillet; add more olive oil as necessary.
  • Step #9 As pieces are browned, add to tomato-pepper sauce.
  • Step #10 When all pieces have been addes, cover & let simmer 10 mins to finish cooking chicken.
  • Step #11 Serve sauce over pasta.
  • Step #12 --.
  • Enjoy the OLIVE GARDEN SEAFOOD PASTA CHOWDER recipe

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