Recipe

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• 2 (8 oz) packages angel hair pasta
• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tbsp olive oil
• 1 medium head garlic, minced
• 4 cups stewed tomatoes
• 1 large onion, chopped
• 2 cups fresh sliced mushrooms
• 4 large tomatoes, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 1/2 cups corn
• 1/2 cup light beer

• 1 In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
• 2 In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
• 3 In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
• 4 Toss pasta with garlic chicken sauce. Serve warm.