32ounces canned tomatoes w/juice, into cut 1/2" pieces
16ounces crushed tomatoes in puree
3/4teaspoons black pepper
1/4teaspoons crushed red pepper
1/2cup white wine
4teaspoons chicken bouillon granules
1/2cupall purpose flourfor dredging
2pounds boneless skinless chicken breast
olive oil as needed
1pound fresh spaghetti
Heat oil in Dutch oven 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 tablespoon 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 added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.