- 1 1/2 lbs. green bell peppers - Cut into strips
- 8 oz. yellow onion - Cut into 1/2" strips
- 1 lb. mushrooms - halved
- 1/4 cup olive oil
- 4 tsp. garlic - minced
- 32 oz. canned tomatoes w/juice - cut 1/2" pieces
- 16 oz. tomatoes - crushed in puree
- 1 1/2 tsp. thyme
- 1/2 tsp. marjoram
- 3/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 C. white wine
- 4 tsp. chicken bouillon granules
- Flour for dredging
- 2 lbs. boneless skinless chicken breast halves
- olive oil as needed
- 1 lb. fresh ziti macaroni
- I cup Parmesan cheese
- Heat oil in Dutch over medium high heat
- Add peppers, onions and mushrooms and sauté, 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(seasoned with garlic spice mixture) and sauté 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 adds, cover and simmer 10 minutes to finish cooking chicken
- Sprinkle Parmesan cheese over ziti before adding sauce over pasta.
