 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I serve this zippy chicken with plenty of sour cream and full glasses of milk to calm the bite, comments Donna Michaelis of Madison, Wisconsin. It's a super way to stay toasty on blustery autumn days. Ingredients:
1 medium onion, chopped |
6 garlic cloves, minced |
5 tablespoons butter, divided |
3 cups chicken broth |
2 cans (15 ounces each) 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 pepper sauce |
1 tablespoon salt |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons pepper |
1 teaspoon dried basil |
1/4 teaspoon ground cumin |
2 pounds boneless skinless chicken breasts, cubed |
16 ounces angel hair pasta |
1/2 cup sour cream |
Directions:
1. In a large saucepan or Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large resealable plastic bag, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. In a skillet, saute chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes.
3. Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream. Yield: 8 servings.
|
|