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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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Appetizers
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pasta
easy
seafood
cheese
italian
quick
chicken
garlic
fish
main
salad
shrimp
tomatoes
cheap
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olive
herbs
creamy
tomato
onion
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