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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A barn burner. Ingredients:
1 medium onion, chopped |
6 cloves garlic, minced |
5 tablespoons butter or 5 tablespoons margarine, divided |
3 cups chicken broth |
2 (15 ounce) cans tomato sauce |
2 cups chopped green onions |
2 tablespoons worcestershire sauce |
2 teaspoons dried thyme |
1 1/2 teaspoons cayenne pepper |
1/2 teaspoon hot sauce |
1 teaspoon salt |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons pepper |
1 teaspoon basil |
1/4 teaspoon ground cumin |
2 lbs boneless skinless chicken breasts, cubed |
16 ounces angel hair pasta |
1/2 cup sour cream (optional) |
Directions:
1. In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.
2. Stir in the broth and next 6 ingredients.
3. Bring to a boil; reduce heat, simmer, uncovered 10 minutes.
4. In a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well.
5. Add chicken and toss to coat.
6. In a skillet, saute chicken in remaining butter until juices run clear.
7. Add chicken to tomato sauce; simmer for 10 minutes.
8. Cook pasta according to package directions; drain.
9. Top with chicken mixture.
10. Garnish with sour cream, if desired.
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