1. Heat oil in large pot over medium high heat. 2. Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes. 3. Add garlic, cook 2 minutes. 4. Stir in tomatoes, herbs, wine and bouillon. 5. Lower heat and let simmer while preparing chicken. 6. Heat 1 Tablespoon olive oil in a lrage non-stick skillet. 7. Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary). 8. As pieces brown, add to tomato-pepper sauce. 9. When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken. 10. Serve sauce over pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
